Recipe by Nisha
this is something we normally cook at my inlaws place...the masalas quantity may vary...as per the quality and your taste...this is the approx. measurement i use...try and let me know...use the chili mildly if you dont want a really hot curry...preparation time includes boiling the potatoes...
Top Review by Barb R
These were absolutely delicious. We served them with a lemon/plum chicken recipe and it was just outstanding. Great flavor, really spicy but certainly not overwhelming!! I used the ketchup, too. Thanks! We'll be doing this a lot.
- 5 medium potatoes, boiled and cut into bite size cubes
- 4 large ripe tomatoes, finely chopped
- 12 curry leaves
- cinnamon stick
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon turmeric powder
- 4 teaspoons coriander powder
- 2 teaspoons dry red chili powder
- 1 teaspoon garam masala powder
- 1 1⁄2 teaspoons sugar
- 2 tablespoons tomato ketchup (optional)
- salt, as per taste
- 4 tablespoons oil
- 2 cups water
Directions See How It's Made
- Heat oil in a wok/kadai.
- Crackle the mustard seeds, throw in the cinnamon sticks.
- Add the curry leaves and the chopped tomatoes, stir and cover with a lid.
- Cook with the lid on for 10 minutes.
- Remove the lid and mash the tomatoes to form a not-so-fine paste.
- When the oil starts coming out of the tomatoes add in all the dry powders and the sugar.
- Stir for a minute or two.
- Add in the potatoes and stir.
- Pour the water and bring to a boil.
- The consistency of the preparation should not be very thick or watery.
- Serve with hot paranthas or any type of bread….