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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

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Recipe

Tangy Tomato Potato Curry

Recipe By:

Ariso Recipes

Tangy Tomato Potato Curry

Name: Tangy Tomato Potato Curry
Prep time: 20
Cook time: 30
Total time: 50
Cuisine: North Indian
Ingredients: Salt,Sugar,Sunflower Oil,Turmeric Powder,Cumin Powder,Coriander Powder,Garam Masala,Red Chilli Paste,Tomato, ripe, local (Lycopersicon esculentum),Potato, brown skin, big (Solanum tuberosum),Asafoetida (Ferula assa-foetida),Cumin seeds (Cuminum cyminum)

Last update date: February 24, 2012

Tangy Tomato Potato Curry: A flavorful dish featuring tender potatoes and ripe tomatoes, seasoned with aromatic spices for a delightful tangy twist. Perfect for a satisfying meal.

Total Time:

50 minutes.

Cuisine:

North Indian

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Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

4

1

2

3

4

5

6

7

8

9

10

Potato, brown skin, big

6.0 piece

Tomato, ripe, local

4.0 piece

Sunflower Oil

2.0 tablespoon

Cumin seeds

1.0 teaspoon

Asafoetida (Hing)

0.3 teaspoon

Salt

As required

Red Chilli Paste

1.0 teaspoon

How To Cook?

1

To begin making the tangy tomato potato curry, first, peel the potatoes and cut them into bite-sized pieces. also, puree the ripe tomatoes.

2

In a heavy-bottomed pan, heat sunflower oil and add cumin seeds and asafoetida. allow them to crackle.

3

Add the tomato puree and cook until the moisture reduces and the puree thickens.

4

Now, add red chili paste, sugar, turmeric powder, cumin powder, garam masala, and coriander powder. cook for another 30 seconds to release the flavors of the spices.

5

Stir in the potato pieces and add one glass of water (250ml). let it cook until the potatoes are tender and the curry reduces to a thick consistency.

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