Sometimes cooking a meal depends on what things are available in the kitchen. Potatoes and tomatoes are mostly available in every kitchen, or at least in our kitchen.
So, we went ahead and prepared the most obvious curry, the potato curry, but with a different style, because, who wants to eat the same food again.
This potato curry goes perfect with puris, gives you a very nice flavour (because of the ingredients we have used) and makes a perfect breakfast.
Below is the recipes of potato curry in red gravy with step by step instructions along with photos, I hope you like this one as well.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
|Potato (boiled, peeled and cut into cubes)||½ kg|
|Tomato( 3 chopped and 1 for puree)||4|
|Asafoetida / hing||small pinch|
|Vegetable oil||4 tbsp|
|Ginger||½ tsp chopped|
|Cumin seeds||½ tsp|
|Coriander powder||½ tsp|
|Red chilly powder||1 tsp|
|Coriander leaves||for garnish|
|Food color red||small pinch|
1. Prepare all the ingredients in advance.
2. Heat the oil in the kadhai/sauce pan on medium flame and temper with the asafoetida and slit green chilly. Add ginger and saute for a 6 -7 seconds and add chopped tomatoes. Add some salt and cook the tomato for 4-5 minutes on medium flame till tomato is mushy and soft.
3. Then add tomato puree and cook for another 1-2 minutes.
4. Add cubed potatoes and mix it well with the tomato gravy. Add red chilly powder, coriander powder, roasted cumin powder, sugar, food color and salt. Add water and mix it well. Cook covered on low to medium heat for 8-10 minutes. If the gravy is too thick, you can add a small amount of boiled water according to your preference if you want the gravy to be thick.