Potato in tomato curry. A quick and easy dinner recipe for weeknights, serve with rice and rot/chapati. Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 1 medium potato (boiled)
  • 2 medium tomatoes (chopped)
  • 1 teaspoon garlic (chopped)
  • 1 teaspoon ginger (chopped)
  • 1/2 teaspoon Serrano chili pepper ((or to taste) chopped)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 5 curry leaves
  • pinch of asofetida ((hing))
  • a cup of water
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon raw sugar or to taste
  • 1 teaspoon canola oil
  • lemon juice if needed

Method

  1. In a medium pan, add a teaspoon oil and heat on medium low heat for a minute.
  2. Add in the mustard seeds and wait for them to sputter.
  3. Add in the asofetida and curry leaves and mix
  4. Add in the coriander, cumin seeds, turmeric, garlic, ginger and chili and cook for 2 minutes.
  5. Add in the tomatoes, salt and sugar and cook on medium low heat for 10-15 minutes, until the tomatoes are all mixed and mashed up. Adjust salt and sugar for sweet and sour taste.
  6. Add in the chopped boiled potato and water and mix well.
  7. Cook for another 10 minutes.
  8. Serve hot topped with fresh cilantro and some Pooris/Rotis or Rice!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.