Potato Mint Tomato Curry
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon fennel seeds (sombu)
- ¼ teaspoon asafoetida (hing)
- 2 teaspoon ginger garlic paste
- 1 medium onion finely chopped
- 3 medium tomato chopped
- 3 green chillies slit
- 20 mint leaves finely chopped
- ¼ teaspoon turmeric powder
- 2 large potato chopped into large cubes
- 1 ½ teaspoon curry powder
- ¼ teaspoon black pepper
- 1 tablespoon coconut milk powder optional
- Salt to taste
Instructions
- Heat a pressure cooker and add oil. When oil is hot, add cumin seeds, fennel seeds, asafoetida and let it sizzle.
- Add the ginger-garlic paste and fry for a minute. Then add onion and fry till the onions turn golden brown.
- Add the tomato, green chillies, mint leaves, turmeric powder and cook till the tomatoes are soft and mushy.
- Now add the potatoes, curry powder, black pepper, salt , 1 1/2 cup water and combine. Cover and pressure cook for 2 whistles.
- Add the coconut milk powder and cook for another 1-2 minutes. Remove from heat and add the coriander leaves.
Notes
- Curry powder gives a unique flavor to the curry. If you do not have curry powder, substitute with 1 teaspoon coriander powder and 1/2 teaspoon garam masala.
- Coconut milk powder enhances the flavour of the overall curry, but if you don't have coconut milk or powder you can skip it.
- Reduce the amount of spices and chillies for a milder curry.
- You can also make the curry in a kadai or pan. Add boiled potatoes to the onion-tomato mixture and water as required.
- If you want thick curry or if curry is watery, mash some of the potatoes and cook for few more minutes.