Beer makes batters better, meat more tender, and sauces more flavorful.
Potato Onion Tomato Curry
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- #2200
Serve as a side dish or vegetarian entree. Made with potatoes, onion, tomatoes, ginger, chiles, and lots of seasonings.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 potato, cut into cubes
2 onion, cut into cubes
1 bay leaf
1 piece (1 inch size) finely chopped ginger
4 green chiles, sliced lengthwise
1/2 teaspoon panch phoron
1/2 teaspoon red chili powder
2 chopped tomato
1/2 teaspoon turmeric powder
2 whole red chiles
salt, to taste
1/2 teaspoon sugar
2 bunches chopped cilantro
2 cups water
directions
For seasoning: Heat oil. Add panch phoron, bay leaf and whole red chili. Fry for 30 seconds. Add potato and onion. Fry for a few minutes. Add salt, turmeric powder and red chili powder. Fry for a few minutes. Add chopped tomatoes, salt and sugar. Fry for few minutes. Add water and cook till potatoes are cooked properly and gravy just thickens. Remove from heat. Garnish with chopped cilantro leaves and serve with roti, puri or paratha.
added by
angithi
nutrition data
110 calories, 0 grams fat, 25 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
December 23, 2009
My husband and I made this dish for lunch today and can't wait to eat it! It is absolutely delicious. Only suggestion would be to add the chilies and ginger after potatoes have browned. I believe that step is omitted from the original recipe. Thanks again for the yummy recipe!