The Foodie Quartet

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

Ingredients :

1. Red potatoes – medium size – 3
2. Tomatoes – medium size – 3
3. Onion – 1 medium size – finely chopped
4. Ginger & Garlic Paste – 1 teaspoon each
5. Turmeric powder – 1 teaspoon
6. Coriander powder – 1 Tablespoon
7. Garam Masala powder – 1 teaspoon
8. Chili powder – 1 teaspoon
9. Salt to taste
10. Jaggery – 1 teaspoon – optional
11. Coconut milk – 1/2 cup – canned coconut milk
12. Coconut oil – 1 teaspoon to finish off the dish
13. Water as needed.

For tempering :

1. Coconut oil – 1 tablespoon
2. Mustard seeds – 1 teaspoon – optional
3. Curry leaves – 4 or 5 – optional
4. Cumin seeds – 1/2 teaspoon
5. Asafetida – 1/8 teaspoon

How to :

1. When you are getting ready to make this, first get the potatoes steamed, while preparing the other ingredients.
2. 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.
3. Next add the chopped onions, a pinch of salt and let the onions sweat. Let it cook for 3 to 4 minutes.
4. Next add the turmeric and chili powder, ginger garlic paste and saute for 2 minutes.
5. Add the chopped tomatoes and saute for 30 seconds, cover and let it sit for 3 minutes.
6. 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.
7. Next add the prepared potatoes , garam masala powder, jaggery and salt to taste.
8. Let it simmer for 2 minutes without the lid.
9. Finally add the reserved coconut milk and coconut oil, simmer for a minute and remove from heat.
10. Garnish with cilantro of you like.
11. 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.