Aloo Tomato Gojju (Potato Tomato Curry)
, 25 min, Serves 4
A quick South Indian potato and tomato curry, pressure-cooked, lightly mashed, then tempered with spices.
| 2 large potatoes, peeled & chopped | Pressure cook until soft | Lightly mash, leave chunks | Add mashed veg, boil; adjust salt | Stir in jaggery, coriander, kasuri methi; boil | ||
| 1 large onion, chopped | ||||||
| 2 tomatoes, chopped | ||||||
| 1 tsp salt (or to taste) | ||||||
| water, as needed to cook | ||||||
| 15 ml cooking oil | Splutter mustard & cumin in oil | Add curry leaves | Add ginger garlic paste & turmeric | Off heat, mix in spice powders | ||
| 1/2 tsp mustard seeds | ||||||
| 1/2 tsp cumin seeds | ||||||
| few curry leaves, chopped | ||||||
| 1 tsp ginger garlic paste | ||||||
| 1/4 tsp turmeric powder | ||||||
| 1 tsp red chili powder | ||||||
| 1 tsp coriander powder | ||||||
| 1/2 tsp garam masala powder | ||||||
| 1/2 tsp cumin powder | ||||||
| big pinch of hing (asafoetida) | ||||||
| jaggery, to taste (optional) | ||||||
| 2 tbsp chopped coriander leaves | ||||||
| 1 tbsp kasuri methi (optional) |
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