Potato Tomato Korma
Aloo = Potato
Tamatar = Tomato
First…..I am calling it Korma because of it’s mildly creamy texture and the addition of coconut milk in the end. Secondly, the coconut milk was purely a last minute addition because the curry became a tad spicy. This addition helped tone the heat the down for the kids to eat. Phew ! Hence a rasawala aloo tamatar became Aloo Tamatar Korma
In this recipe I have used equal quantities of Potatoes and Tomatoes. Making a curry with just these two veggies is a rare occurrence at home since M loves to eat a lot of veggies in his meals. But I was really craving a good and simple Aloo subzi, after seeing many such recipes on my Instagram feed. So just one day…..just one meal….it was only potatoes and tomatoes…..no guilt…..simply yum ! A classic combo famous across India, takes so many avatars and all of them absolutely enjoyable.
And the best part, M loved it !! It tasted even better the following day…..he polished the leftovers clean…my happy dance moment !
Potatoes ~ In this recipe I have used red potatoes that I cut in half and steamed for 3 minutes in my Instant Pot electric pressure cooker. Then I peeled the skin off and cut them into bite sized pieces. I cooked them fork tender, you can cook them a bit more softer too. Just not too soft that they turn mushy.
Tomatoes ~ I used Tomatoes on the vine for this recipe and in equal quantity to the potatoes. Chop them up roughly or puree them, your choice.
Recipe : Potato Tomato Korma
|Prep Time : 15 minutes||Cook time : 20 minutes|
|Spice Level – 🌶🌶||Ease Level – 😃|
|Serves 4 to 6||Curry / Side|
- Red potatoes – medium size – 3
- Tomatoes – medium size – 3
- Onion – 1 medium size – finely chopped
- Ginger & Garlic Paste – 1 teaspoon each
- Turmeric powder – 1 teaspoon
- Coriander powder – 1 Tablespoon
- Garam Masala powder – 1 teaspoon
- Chili powder – 1 teaspoon
- Salt to taste
- Jaggery – 1 teaspoon – optional
- Coconut milk – 1/2 cup – canned coconut milk
- Coconut oil – 1 teaspoon to finish off the dish
- Water as needed.
For tempering :
- Coconut oil – 1 tablespoon
- Mustard seeds – 1 teaspoon – optional
- Curry leaves – 4 or 5 – optional
- Cumin seeds – 1/2 teaspoon
- Asafetida – 1/8 teaspoon
How to :
- When you are getting ready to make this, first get the potatoes steamed, while preparing the other ingredients.
- In a skillet heated on medium high, add coconut oil and once it heats up add the tempering ingredients. Give it 30 seconds for them to toast well.
- Next add the chopped onions, a pinch of salt and let the onions sweat. Let it cook for 3 to 4 minutes.
- Next add the turmeric and chili powder, ginger garlic paste and saute for 2 minutes.
- Add the chopped tomatoes and saute for 30 seconds, cover and let it sit for 3 minutes.
- Remove lid and mix it up well, add about 1/2 cup of water. Cover again and let it all boil together for 2 minutes. Some of the water will evaporate. That is just fine since this is not a very runny korma.
- Next add the prepared potatoes , garam masala powder, jaggery and salt to taste.
- Let it simmer for 2 minutes without the lid.
- Finally add the reserved coconut milk and coconut oil, simmer for a minute and remove from heat.
- Garnish with cilantro of you like.
- Serve it with steamed rice, roti, naan, parotta, dosai, etc.,.
We ate it with Methi / Fenugreek leaves poori and it was a match made in food heaven!
I hope you try this and enjoy it as much as we did ! Thank you for stopping by.