Monday, December 3, 2007

Potato - Tomato Curry / Flavoured Rice

For Sunday supper, it was rotis and flavoured rice... I thought it has been a long time since I made Aloo-Tomato, so made this quick and easy gravy variety, to go alongwith rotis. However, made some last minute additions - cream and sour cream...never tried cream with potatoes, was wondering how it would turn out. Nonetheless, it made a nice accompaniment for both, rotis and rice!

3 medium potatoes (I use Russet potatoes) peel the skin, cube them
3 medium roma tomatoes, diced
3 medium onions, thinly sliced, lengthwise
For seasoning :
3 cloves, 2 dried red chillies (tear and deseed), ¼ tsp cumin seeds, 2 garlic cloves (minced), curry leaves
2 tbsp oil
Salt - to taste
3 green chillies, slit lengthwise
¼ tsp fennel seeds powder (optional – I like the aroma of fennel and hence add this spice to all my recipes)
2 tbsp light cream
2 heaped teaspoonfuls of light sour cream
Coriander leaves, chopped
Heat oil in a wide skillet, add the seasoning ingredients; immediately add sliced onions
  • Saute until onions soften, add diced tomatoes, salt & turmeric
  • Cover and cook until tomatoes soften.
  • Add cubed potatoes, green chillies, fennel seeds powder. Mix, cover and cook until potatoes are tender
  • When done, sprinkle some water, add cream and sour cream; adjust salt, if required
  • Stir in chopped coriander leaves

  • For flavoured rice – I kept it very simple.
    1. Heat oil in electric rice cooker, toss in some whole spices (cloves, cinnamon, black peppercorns, star anise, cumin seeds) and finally, some curry leaves
    2. Add some green peas; saute for a couple of minutes, before adding basmati rice and water
    3. Sprinkle some salt, cover and cook until done. When done, let rest for 5-10 minutes and mix lightly

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