Helathy Potato Tomato Curry Food

BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY

Steps:

• Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
• Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
• Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

POTATO PEA CURRY

Steps:

• Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
• Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
• Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
• Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

POTATO CURRY RECIPE | ALOO CURRY | POTATO GRAVY FOR CHAPATHI

Steps:

• Firstly, in a wok, add oil and heat it.
• Into it, add chopped onions and saute for few seconds.
• Add slit green chillies and cook until the onions turn soft and translucent.
• Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix up well and cook until the masala leaves oil at the sides.
• Add diced potatoes, mix up well and cook for few minutes.
• Add curry leaves, mix well and cook for few seconds.
• Add chopped tomatoes, mix and cook until the tomatoes turn soft and pulpy.
• Add water into the curry, mix well.
• Adjust salt if required.
• Add chopped coriander leaves, mix and cook until the potatoes turn soft and tender.
• Check to see whether the aloo has turned soft.
• Once it has turned soft, switch off the flame.
• Serve hot with rice, roti or chapathi.
• Watch the video procedure above.

NEPALESE POTATO, TOMATO AND PEA CURRY

Steps:

• Heat oil in a saucepan and fry onion until soft and golden. Stir in pepper, chili, garlic, ginger, turmeric and salt. Continue cooking for 2-3 minutes then add the potatoes; stir.
• Add the remaining ingredients and hot water. Simmer until vegetables are cooked, thicken if necessary.
• Serve with rice and accompaniments.

RED LENTIL AND POTATO CURRY

Steps:

• 1. Heat the oil in a large sauce pan or large skillet.
• 2. Cook the onion until edges begin to turn brown.
• 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
• 4. Add the diced potatoes, stir once or twice to coat with flavour.
• 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
• 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
• 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
• 8. Garnish with fresh coriander leaves.
• 9. Serve with rice and naan bread.

HELATHY POTATO-TOMATO CURRY

Steps:

• 1. Heat broth in large skillet or heavy pot. Add onions, ginger, thyme, marjoram, parsley, basil, dill and turmeric. Cook and stir onions and spices for 5 min. Add mushrooms. Cook and stir for 5 min. Add potatoes. Cook and stir for 3 more min, adding liquid as needed. Add tomatoes and cook, uncovered, for 20 min. Add lemon juice and cook for 5 to 7 min or more until potatoes are tender.
• 2. Calories per serving 161, Fat 7g, cholesterol 0 mg, carbohydrates 36 g, dietary fiber 1.3 g, sodium 15 g.
• 3. This is amazing and so tasty, it is wonderful to serve with my " Ginger-Lime Mangoes "