Aloo Tamater Tariwaala (Potato-tomato curry) recipe
ingredients
5 Potatoes, medium-sized, peeled, cut into chunks and immersed in water
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
3 Dry red chillies (sookhi lal mirch)
1 tbsp (6 g) Coriander (dhaniya) seeds
1/2 tsp (2 1/2 g) Asafoetida (hing)
3 cups Tomatoes, coarsely chopped
1 1/2 tsp (3 g) Turmeric (haldi) powder
3/4 tsp (1 1/2 g) Red chilli powder
Salt to taste 6 Green chillies, split, with the stems removed
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
3 Dry red chillies (sookhi lal mirch)
1 tbsp (6 g) Coriander (dhaniya) seeds
1/2 tsp (2 1/2 g) Asafoetida (hing)
3 cups Tomatoes, coarsely chopped
1 1/2 tsp (3 g) Turmeric (haldi) powder
3/4 tsp (1 1/2 g) Red chilli powder
Salt to taste 6 Green chillies, split, with the stems removed
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped
method
1. Heat the mustard oil till it starts smoking. Reduce heat, add dry red chillies and coriander seeds. When they start spluttering, add asafoetida, stir and add the tomatoes. Cook for 1 minute; add turmeric powder, red chilli powder, and salt. Cook until the tomatoes become soft, pulpy and well blended.
2. Add 1 1/2 cups water, bring to the boil and add the drained potatoes and green chillies. Cook until they become tender and there is a lot of curry.
3. Serve garnished with green coriander.
2. Add 1 1/2 cups water, bring to the boil and add the drained potatoes and green chillies. Cook until they become tender and there is a lot of curry.
3. Serve garnished with green coriander.
serving amount
serves: 4
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