Quick and Easy Potato Tomato Curry
Alu Tamatar
Quick and Easy Potato Tomato Curry
Equipment
- Small non-stick frying pan or skillet
- Wooden spoon or spatula
- Knife
Ingredients
- 1/2 lb. potatoes peeled, cooked, and cubed
- 1/2 lb. tomatoes cubed
- 1 tsp. ginger paste
- 1 tsp. coriander powder
- 1 tsp. salt or to taste (preferably rock salt)
- 1 tsp. chili powder optional
- Cilantro/coriander leaves for garnish
- 1 tablespoon oil
Instructions
- Heat oil in a small non-stick frying pan or skillet over medium heat.
- Add ginger paste and coriander powder to the hot oil.
- Fry for about half a minute until fragrant.
- Add cubed potatoes and tomatoes to the pan.
- Sprinkle salt and chili powder (if using) over the vegetables.
- Stir well to coat.
- Cook for about 10 minutes, stirring occasionally, until the potatoes and tomatoes are tender.
- Pour in 1/2 cup of warm water.
- Stir gently and simmer for a few minutes to allow the flavors to meld together.
- Garnish with chopped cilantro/coriander leaves before serving.
- Nutritional Values (per serving):
Notes & Wine Advice
Wine Advice:
To complement the simplicity and flavors of this dish, consider serving it with a light-bodied red wine such as Beaujolais or a crisp white wine such as Pinot Grigio. The wine’s acidity will balance the tanginess of the tomatoes while enhancing the overall enjoyment of the meal.Nutrition values
Calories: 150 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 7 g | Sugar: 2 g