A simple potato dish which goes well as a side for any meat or can be enjoyed with some Rotis or bread.
INGREDIENTS
1 kg potatoes, peeled and sliced (not too thin but not too thick)
5-6 big fresh tomatoes
1 tbsp. tomato paste
1 tsp. sugar
some coriander (leaves and some stems too)
¼ tsp. garlic paste
2 green chilies
¼ tsp. turmeric powder
oil
INSTRUCTIONS
Fry your potatoes on medium heat until done. Remove and drain then blot on tissues. Alternatively you can boil the potatoes whilst whole and then peel and slice them for a healthier version, but it won't taste as good. ;)
Wash and cut your tomatoes into quarters (skin and all!). Put them in a blender, add the 2 green chilies and a bit of the coriander sticks/stems just for an extra flavor/aroma. Add a bit of water and blend until completely smooth.
Heat some oil in a pan or wok. Add the garlic paste, followed by the tomato paste. Let this fry for a couple of minutes on low whilst stirring regularly, then add the turmeric and tomato paste. Sprinkle some salt, cover and let this simmer on medium heat until it thickens and the tomatoes' raw taste has gone. Add the tsp. of sugar and keep boiling for a few more minutes until you find that it's a thick lovely/vibrant colored gravy n some oil is separating from it.
Now add the fried potatoes and stir together, adjust salt and if you prefer the gravy to be a bit lighter you can add a bit of water and simmer it for a few minutes. The potatoes will absorb some of the moisture from the gravy, so make sure that there is a bit more gravy than you would normally want, some will disappear into the potatoes. If you're using boiled potatoes, after you add them into the gravy, stick them in the oven for about 5 minutes.
Garnish with coriander leaves and serve!
Comments
I wanna know what is tomato paste in the recipe?
Concentrated and thick tomato in a paste form which comes in cans or jars, normally used in cooking and easily available in supermarkets and most grocery shops. Some know it as tomato puree (although puree is a bit lighter in consistency than paste but the two can be substituted).
cant we use the blended tomatoes as tomato puree ??
No, blended tomatoes will be too thin in consistency. What you can do though is cook the blended tomatoes until thickened to a paste-like consistency with just a bit of salt and a pinch of sugar then use accordingly.
Jazakallah khair..:)
W/salaam, the paste adds a good colour and thick gravy to the dish.
Salam..I am going to try and make this dish IA by tonight..i just wanted to ask that if we are already using tomatoes do we still need that tomato paste? Sorry 4 asking probably a dumb question..Its just that i a ma rookie in the kitchen and wanted to know the importance of using the paste along with the normal tomatoes..I always thought that paste was used as a substitute if one doesn't have fresh tomatoes on hand. Thnx and JZKAllah :)
love it!
yesterday i made dis n it was v tasty =)
I tried this it was too good Masha Allah.a suggestion...when I cooked second time I added little bit of tandoori chicken masala to the gravy ....it was so rich in taste .we can also add ginger garlic paste to the gravy.
Salaam..i tried...the above recipe... it was awesome ..nd yummy... but my gravy turned a little greenish... How come?... so had to add a litttle red colour so dat it becomes red...
finally the colour became little reddish brown..
cud u help me out as to how this happend?
W/Salaam, could be that you used too much fresh coriander? And did you use red fresh tomatoes and tomato paste? Reduce the coriander next time and that should help. :)