Potato Tomato Curry

Potato Tomato CurryIngredients:

  • 4 medium-size potatoes
  • 3 medium-size ripe tomatoes
  • 1 tbsp peanut / vegetable oil
  • 1 chili, Serrano / Jalapeño, finely chopped
  • Curry leaves 5-6
  • Cumin seeds, 1 tsp
  • Mustard seeds, 1 tsp
  • Chili powder, 1 tsp
  • Turmeric, ¼ tsp
  • Asafetida, ¼ tsp
  • Salt to taste
  • Coriander leaves, 2 tbsp, chopped


  1. Steam / boil whole potatoes in pressure cooker (3-4 whistles)
  2. When potatoes have cooled down, skin them and cut them in about 1 cm size cubes
  3. Dice the tomatoes in about 1 cm size pieces
  4. Heat the oil in a sauce pan
  5. When oil is hot, add mustard seeds and cumin seeds
  6. When seeds are mostly popped (make sure they don’t get burned), add asafetida
  7. After 5 seconds (before asafetida gets too dark), add chopped chili and curry leaves and stir the tempering
  8. As curry leaves start to wrinkle, add chili powder, turmeric, tomatoes and ½ cup water
  9. As the curry starts bubbling, add the potato cubes and salt and bring to boil
  10. Let it simmer on low heat for 3-4 minutes
  11. Garnish with chopped cilantro leaves and serve it hot with any spicy Indian bread

Serves: 2


Breads that go very well with this curry are called Thepla or Dhebra. They are popular in Gujarat, the western state of India. One of our favorite ready-to-eat brand is Methi Dhebra by Bhagwati. Bhagwati is one of several brands owned by Deep Foods, Inc of New Jersey, USA

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