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Potato Variety Curry With Tomatoes
Potatoes, also known as ground apples, pomme de terre (French), Aalu (Indian sub-continent)and kentang (Indonesia), are universally utilized as one of the main dietary items. Potatoes contain carbohydrates, vitamin C, fiber, potassium, vitamin B6 and trace elements like riboflavin,thiamine,phosphorus,iron and zinc. Potatoes are said to improve glucose tolerance and lower plasma cholesterol and triglyceride concentrations. Potatoes contain toxins like solanine and chaconine but they are destroyed on high heat cooking.

500 Grams small round potatoes.
100 Grams Curd (yogurt).
100 Grams Refined oil.
1 Cup finely chopped onions.
2 Tomatoes- finely chopped.
6 Green chillies, finely chopped.
2 Spoons ginger-garlic paste.
1 Cup finely grated fresh Coconut.
1 Spoon Turmeric powder.
2 Spoons Red chilly powder.
1 Spoon Mustard seeds.
1 Spoon Coriander seed powder.
1 Spoon Cumin seed powder.
2 Spoons all spice powder.*
Salt to taste.

* All Spice powder: Take cardamom, cloves and cinnamon in equal quantities, slightly fry with out oil and grind into smooth powder. Store in an air tight bottle and use as when required.


Boil the Potatoes and peel them. Set a side.

Take a frying pan, add oil and heat. Add onion pieces, mustard seeds, Green chilly pieces and fry. Add the coconut grate and ginger-garlic paste. Fry until coconut grate turns light brown. Add the potatoes, chopped tomatoes, coriander seed powder, cumin seed powder, turmeric powder and the red chilly powder. Mix thoroughly. Add curd and enough salt. Mix Well again and fry until oil separates. Add a cup of water and simmer on low flame until the dish is done.


Preparation Time: 1 Hour Serves:
Recipe Origin: India
Submitted by:
M.P.R. Radhakrishna

This recipe has been viewed 2497 times.


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