Potato in Tomato Curry.

A simple, and quick fix for a week night. This curry is usually served with hot fried Pooris(small round breads made with whole wheat flour dough and fried to make puffed up balls). We serve it with Roti/chapati , because the fried pooris are too oily and fatty to be served as dinner!

This tomatoey sweet and sour curry is also sometimes served on top of Kachoris(fried stuffed dough balls, stuffed with anything from lentils to onions and more) and topped with fresh onions or sev(salty yellow noodles made from gram flour) and serves as a yummy snack!

Pictured below: Dinner with Chapati and Green Mung Daal !

One Year Back: Pull apart poppy seed dinner rolls . Sustitute egg in rolls recipe with 1 teaspoon of vegan butter!

Potato in Tomato Curry, Serves 2

Ingredients:

• 1 medium potato boiled
• 2 medium tomatoes chopped
• 1 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• 1/2 teaspoon chopped Serrano chili pepper ( or to taste)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 5 curry leaves
• pinch of asofetida(hing)
• a cup of water
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon raw sugar or to taste
• 1 teaspoon canola oil
• lemon juice if needed

Directions:

1. In a medium pan, add a teaspoon oil and heat on medium low heat for a minute.
2. Add in the mustard seeds and wait for them to sputter.
3. Add in the asofetida and curry leaves and mix
4. Add in the coriander, cumin seeds, turmeric, garlic, ginger and chili and cook for 2 minutes.
5. Add in the tomatoes, salt and sugar and cook on medium low heat for 10-15 minutes, until the tomatoes are all mixed and mashed up. Adjust salt and sugar for sweet and sour taste.
6. Add in the chopped boiled potato and water and mix well.
7. Cook for another 10 minutes.
8. Serve hot topped with fresh cilantro and some Pooris/Rotis or Rice!