Potato and Tomato Curry

local_grocery_store Ingredients

• 4 Potatoes, peeled and diced
• 4 Tomatoes, diced
• 1 Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder
• 1/2 teaspoon Garam masala
• to taste Salt
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat vegetable oil in a large pan over medium heat.
2. 2.Add cumin seeds and let them sizzle for a few seconds.
3. 3.Add chopped onion, minced garlic, and minced ginger. Cook until the onion is soft and translucent.
4. 4.Add coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine.
5. 5.Add diced tomatoes and cook until they soften and release their juices.
6. 6.Add diced potatoes and mix well to coat them with the tomato mixture.
7. 7.Cover the pan and let the curry simmer for about 20 minutes, or until the potatoes are tender.
8. 8.Sprinkle garam masala over the curry and stir to combine.
9. 9.Garnish with fresh cilantro before serving.
10. 10.Serve hot with rice or naan bread.

lightbulb_outline Tips

• chevron_rightFor a spicier curry, add more red chili powder or fresh green chilies.
• chevron_rightYou can add other vegetables like peas or bell peppers to the curry for extra flavor and texture.
• chevron_rightFeel free to adjust the spices and seasonings according to your taste preferences.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.