Andhra Aloo tomato mixed curry (potato curry with tomato)
Potato or Aloo : 400 grams ( 3 big size)
Tomato : 3 Big size
Onion : 2 (1 cup small pieces)
Green chilli : 3 or 1 teaspoon red chilli powder
Green peas : 1 tablespoon
Ginger garlic paste : 1/2 teaspoon
Coriander powder : 1/2 teaspoon
Turmeric : A pinch
Coconut powder : 2 teaspoons
Curry powder or garam masala : optional
Salt : salt to taste
Vegetable oil : 2 table spoon
Mustard seeds, cumin seeds : each a pinch
Curry leaves: 6
cilantro : to garnish
1. Boil whole potatoes (not peeled) in hot water until they are tender or pressure cook for one whistle.
2. Once they are cooked peal them and cut into medium size pieces and keep them aside.
3. Heat oil in a sturdy pot over medium flame. Once the oil is hot, add red chilli, mustard seeds, cumin seeds and curry leaves. when they start to pop add ginger garlic, green chilli, green peas and onion. Fry it well and saute them until they turn light brown. Then add tomato pieces and turmeric, cook them until soft on medium flame. Add cooked potatoes, coriander powder, salt and coconut powder. Mix well. Cook under low flame for 6 to 8 minutes stirring frequently. Turn off heat.
Potato curry is ready to serve.
This curry goes well with chapathi, roti or rice.
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