Light and Flavorful Potato Tomato Curry
Alu Tamatar
Equipment
- Small non-stick frying pan or skillet
- Microwave (optional)
- knife
- Cutting board
Ingredients
- ½ lb. cooked potato cubes peeled or unpeeled, as preferred
- ½ lb. tomatoes diced
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 tsp. salt or to taste (preferably rock salt)
- 1 tsp. chili powder optional
- Cilantro/coriander leaves for garnish
- 1 tablespoon oil
Instructions
- If not using pre-cooked potatoes, cook them in the microwave or boil them until tender.
- Slice them finely with a knife and set aside.
- Heat oil in a small non-stick frying pan or skillet over medium heat.
- Add cumin seeds to the hot oil and fry for about half a minute until aromatic.
- Add diced tomatoes and sliced potatoes to the pan.
- Sprinkle salt, turmeric powder, and chili powder (if using) over the mixture.
- Stir well to combine.
- Cook for about 10 minutes, stirring occasionally, until the tomatoes are softened and the flavors meld together.
- Pour in 1/2 cup of warm water.
- Stir gently and simmer for a few minutes to allow the flavors to blend further.
- Garnish with chopped cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Serving Suggestions:
This potato tomato curry can be enjoyed as a side dish with rice or bread.For a quick meal, stuff it into pitas or pocket breads and serve with a dollop of butter.
Wine Advice:
Given the light and simple nature of this dish, it pairs well with a crisp and refreshing white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. These wines will complement the flavors without overpowering the dish.Nutritional Information
Calories: 150 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 7 g | Fiber: 3 g | Sugar: 2 g