Tomato And Potato 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.

TOMATO AND POTATO CURRY

Steps:

• Parboil potatoes in a saucepan of boiling water, drain.
• Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
• Add onion and fry for 2 minutes or until softened.
• Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
• Add potato and cook for about 2 minutes, stirring to prevent catching.
• Add curry leaves, tomatoes and coconut milk.
• Season, then stir in spinach and nuts.

EASY TOMATO AND POTATO CURRY

Steps:

• Dry fry the onion and garlic, or use a couple of sprays of Fry Light.
• Add Curry Paste, Tomatoes and Stock.
• Add Potatoes.
• Simmer for 20 minutes.
• Stir in yoghurt before serving, over boiled rice.

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.

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.