Potato Tomato Curry Indian Recipe

Potato Tomato Curry Indian Recipe

Ingredients

• recipe for : Aloo Tamatar Subzi
• 6 cups fresh or canned diced tomatoes (8 fresh tomatoes) 8 cloves garlic
• 1 1/2-inch knob of ginger, chopped
• 3 green chiles, chopped (remove seeds to remove heat)
• 1/4 cup lightly packed fresh cilantro
• 2 teaspoons safflower or other neutral oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/3 to 1/2 teaspoon fenugreek seeds
• 12 curry leaves
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 5 medium potatoes boiled to tender-crisp, peeled and diced (4 1/2 cups)
• 1 1/4 teaspoons salt, or to taste
• 2 to 2 1/2 cups water
• 1/4 cup chopped cilantro, for garnish

Method

1. In a blender, combine the tomatoes, garlic, ginger, chiles, and cilantro
2. Blend into a smooth puree and set aside
3. Heat the oil in a large saucepan over medium heat
4. When hot, add the mustard, cumin and fenugreek seeds and let them cook until they start to pop, about 1 minute
5. Add the curry leaves, ground coriander and turmeric
6. Mix for a few seconds
7. Add the pureed tomato from Step 1, and mix well
8. Cook partially covered over medium-low heat, until the mixture thickens and oil starts to glisten on the surface, 15 to 20 minutes
9. Stir once halfway through
10. Add the diced potatoes and salt, and mix well.
11. Cook for 5 minutes.
12. Add the water and mix well
13. Cook covered for 15 minutes or until desired (thin) consistency is reached
14. Taste and adjust the salt and spices, if needed
15. Garnish with cilantro and serve

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