Indian Tomato and Potato Stew

Indian Tomato and Potato Stew

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Servings: 4
Calories: 211


  • 1.1 lb Tomatoes
  • 9 oz Potatoes peeled, quartered
  • 2 tbsp Vegetable oil
  • 1 Onion large, finely sliced

grind to a paste:

  • 6 Garlic lasan cloves
  • 3 Green chillies
  • 1 tsp Cumin jeera seeds
  • 2 tbsp Green coriander hara dhaniya, chopped
  • 2 floz Water
  • Salt to taste
  • 2 oz Jaggery gur or sugar


  • Boil the tomatoes for a minute, drain and keep aside to cool. Then peel and chop.
  • Alternatively, blend the tomatoes for a few seconds without boiling or peeling them.
  • Heat the oil in a pan; add the onion and saute till golden brown. Remove and drain the excess oil.
  • In the same pan, add green chilli paste and saute for a minute or so. Add the potatoes and water; cook covered, on low heat, for 5 minutes.
  • Add the chopped tomatoes or tomato puree and salt; continue to cook for 10 more minutes.
  • Add jaggery or sugar and cook covered till the potatoes turn soft. Serve garnished with fried onions.
Calories: 211 kcal
Carbohydrates: 35 g
Protein: 3 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 126 mg
Potassium: 632 mg
Fiber: 5 g
Sugar: 18 g
Vitamin A: 1061 IU
Vitamin C: 37 mg
Calcium: 44 mg
Iron: 1 mg
Dishes Stews
Cuisine Indian
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