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Potatoes in Tomato Gravy

Posted By Vardhini On March 6, 2012 @ 9:16 pm In Gallery,Gravies,Indian,Kid Friendly,Side Dishes | No Comments

This is the tangy potato gravy I mentioned in my beetroot poori post and it has been in my drafts forever too. I tasted this dish at my friend’s place a couple of times and totally loved it. I got the recipe from her and was surprised at how simple it was to put together. If you love tomatoes, then this is for you.
Potato Tomato Gravy | Cooks Joy
I have made it quite a few times since then and it has always been a crowd pleaser. In fact, K asked me the other day whether I have blogged about it yet :) . The magic ingredient is the kasuri methi and it imparts such a wonderful flavor to the dish. Off to the recipe.

Another look.

4 tsp oil
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp ginger paste
1.5 cups tomato puree (I used one can chopped tomates)
3 big potatoes boiled and coarsely mashed (about 4 cups)
Salt to taste
Chilly powder to taste
2 tbsp kasuri methi (dry fenugreek leaves)

Take fresh or canned tomatoes in a blender and make a puree.

Heat oil and add cumin seeds and turmeric powder. Saute for a few seconds.

Add ginger paste and saute for a few seconds.

Add the tomato puree.

Simmer until the puree reduces to about half the original quantity. It took around 12 – 15 minutes for me.

Add the boiled and lightly mashed potatoes.

Add salt.

Add chilly powder.

Mix well and add water to bring to the desired consistency. Simmer for about 10 minutes.

Add kasuri methi. Mix well and turn off the stove.

Tasty and tangy potato gravy went well with beetroot poori.
Linking to my Fenugreek event started by Anu.

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