Tomato Alu Curry

 

This Tomato Alu Curry with a nice gravy is so tasty that it can be served in combination with rotis, puris or rice. When it comes to eating spicy, me and my husband are opposite poles. He eats less spicy and I eat more, so the yogurt added to this curry makes it enjoyable for both of us :). Remember to add the yogurt just before removing the dish from heat.

Serves 2-4 people
Cooking Time -20-30 mins

Ingredients :

Tomatoes chopped - 4-5
Potatoes skin peeled and diced -1-2 ( 1 large or 2 medium)
Onion chopped - 1 large
Green chillies - 2-3
Coriander chopped - 1/2 cup
Mint leaves chopped 1/4 cup
Shahi Jeera - 1/4 tbsp
Cinamom/ Patta- 1/2 inch
Turmeric powder - 1/4 tbsp
Garam Masala powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Ginger Garlic paste - 1/4 tbsp
Yogurt - 1 tbsp
Oil - 3-4 tbsp
Water- 1/2 - 3/4 cup (increase or decrease according to the level of consistency you prefer for medium-thick gravy)

Method:

1. Heat oil in a saute pan, add shahi jeera, cinamom, chopped onions, slit green chillies, turmeric powder and saute till onions get fried.
2. Add ginger garlic paste and saute. Then add chopped coriander, mint leaves and mix well.
3. Now add chilli powder, garam masala and saute well.
4. Add diced potatoes and mix after which add tomatoes and then salt. Cook covered till the tomatoes get smashed.
5. Now add water and cook covered for 10-15 mins approx.
6. After which check if the potatoes are cooked.(For thick gravy cook for 5 more mins on medium heat). Add the yogurt and mix well.
7. Remove from heat and the curry should be ready to serve.
8. Serve hot with puris/rotis or rice.