Simplest Alu Tamatar Subzi
This delightful yogurt-based Potato Curry is a comforting and flavorful dish that brings together tender boiled potatoes with a tangy tomato-yogurt sauce. With a touch of cumin seeds and green chillies for a bit of heat, this dish is a perfect balance of spices and creaminess, making it a satisfying meal to enjoy with some fluffy paranthas.
— Constant Cookbook
Ingredients
- 1. 5-6 large Potatoes, boiled and peeled.
- 2. 5-6 tomatoes, chopped
- 3. 1 tsp cumin seeds (jeera)
- 4. salt to taste
- 5. 2 green chillies, choped
- 6. 2-3 red dried chillies
- 7. 1/2 cup low fat yoghurt
- 8. 1 tsp turmeric
- 9. 1 tsp oil
- 10. 1 1/2 cups water
Instructions
- Heat oil in the pan, add cumin seeds.
- After they crackle, add red dried chillies, tomatoes, salt and green chillies. Stir well
- Add broken ( not diced or chopped) potatoes into it and mix well. Simmer for 5 min closed
- Add water and turn the flame on medium. Cook it uncovered till a boil and then lower the flame.
- Beat the curd well and mix it with the subzi. Simmer covered again for 5-6 minutes. Turn off the flame. Garnish with cilantro. I served it with simple parantha .
Yield
Serves 3
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