Alu tamatar masala

Alu tamatar masala|Alu tamatar masala recipe

Alu tamatar masala

Try this vegan dish of tomato masala-cooked potatoes. Even though it's easy to make, the curry leaves and tomatoes that are cooked with them give it a lot of flavors.

Prep:15 mins

Cook:25 mins

kcal: 252

fat: 6g

saturates: 1g

carbs: 41g

sugars: 0g

fiber: 5g

protein: 5g

salt: 1.3g

Ingredients:

• 6 medium potatoes, roughly chopped (about 1 kg).
• 2 tbsp. sunflower oil
• Black mustard seeds, 1 teaspoon
• 6 to 8 curry leaf
• 1 sliced thin green chili
• two chopped garlic cloves
• Ginger root measuring 2.5 cm, peeled and finely chopped
• 5 medium tomatoes, chopped finely
• Garam masala, 1 teaspoon
• 12 teaspoon chili powder
• Ground turmeric, 1/2 tsp.
• several coriander leaves

Procedure: 

• Over medium-high heat, bring a large pan of water to a boil. After the potatoes have boiled for 10 to 15 minutes, they should be just tender (a cutlery knife should just be able to cut through). Drain then set apart.
  
  
• The mustard seeds are added to the oil that has been heated in a big frying pan over low heat. Add the curry leaves, chili, garlic, and ginger when they start to pop and cook for 1 minute, or until the aromas start to come out. Add the tomatoes, cover, and cook for 10 minutes, or until mushy.
  
  
• Garam masala, chili powder, turmeric, and 1 tsp. salt should be added. Before adding the cooked potatoes, thoroughly combine and cook for another minute. 200 ml of water should be added, covered, and simmered for 10 minutes to achieve full potato tenderness. Use a potato masher to mash some of the potatoes while leaving the whole of the other. To serve, scatter the coriander leaves on top.