Recipe for Tomato- Aloo Ki Curry
What is unique about Tomato- Aloo Ki Curry?
The simplicity and ease of cooking up this recipe and yet the delightfully wholesome flavour of tomatoes cooked together with potatoes and masalas is what makes this dish unique
The secret to cooking up yummy Tomato-Aloo Ki Curry lies in allowing the tomatoes to cook and simmer on low to medium heat which helps to bring out the true flavour from the tomatoes
So go ahead and give this recipe a try !!
Ingredients for Tomato- Aloo Ki Curry
Tomato – 6-7 boiled and skinned and chopped
Tomato purée – 2 tablespoons
Potato – 2 medium, peeled and diced into medium square
Onions – 1 medium, finely sliced
Oil- 3 tablespoons
Turmeric- 1/2 a teaspoon
Salt to taste
Chilli powder- 2 teaspoons
Ginger garlic paste- 1 teaspoon
Coriander – 7-8 twigs finely chopped
Method to cook Tomato- Aloo Ki Curry
In a medium-sized pot or pan add the oil and leave it to heat on medium flame
As the oil turns hot, mix in the sliced onion and sauté till it turns translucent, taking up a mild golden tinge
Add in the turmeric, salt and ginger powder and give the added ingredients a good mix by stirring with a ladle
As the onions start to give off a sweet aroma, add in the de-skinned and chopped tomatoes together with the tomato purée and mix them well along with the rest of the ingredients
The use of tomato purée is to give the curry that extra bit of tangy flavour and taste
Cover the gravy pot with a lid and let it simmer on low flame for 15- 20 minutes
As the gravy starts to cook, the tomatoes start to soften and let off the juices
In the meantime as the gravy cooks, fry the diced potatoes separately and keep them aside
You could also fry the potatoes along with the sliced onions in the beginning but I prefer frying them separately and adding them into the gravy at a later stage to prevent them from getting too soggy and mashed up when added right at the beginning
The secret to making delicious tomato curry is to allow the gravy to simmer and cook well that really helps in bringing their flavours out
Once the gravy starts to bubble, we add in the fried potatoes, chilli powder and coriander
Allow the gravy to cook on low flame for another 10-12 minutes until the oil begins to separate
At this point switch off the gas flame and get ready to dig your teeth into this delightfully delectable curry served along with Indian flatbread or rice !!