
A comforting and vibrant North Indian classic featuring tender potatoes simmered in a tangy, spiced tomato gravy. This easy-to-make vegetarian dish is perfect for a quick weeknight dinner served with warm rotis or fluffy basmati rice.
Place the roughly chopped potatoes in a large pan of water. Bring to a boil over medium-high heat and cook for 10-15 minutes until just tender (a knife should easily pierce through). Drain and set aside.
Heat the sunflower oil in a large frying pan over low heat. Add the black mustard seeds; once they begin to pop, add the curry leaves, sliced green chilli, garlic, and ginger. Sauté for about 1 minute until the aromas are released.
Stir in the chopped tomatoes, cover the pan, and cook for 10 minutes until the tomatoes become soft and mushy.
Add the garam masala, chilli powder, ground turmeric, and salt. Mix well and cook for another minute to toast the spices before adding the cooked potatoes.
Pour in 200ml of water, cover, and simmer for 10 minutes until the potatoes are completely tender and have absorbed the flavors. Mash a few of the potatoes with a masher to thicken the gravy, leaving the rest whole. Garnish with fresh coriander leaves to serve.
For a richer flavor, substitute sunflower oil with ghee. If you prefer a smoother gravy, you can lightly blend the tomato base before adding the potatoes. This curry pairs perfectly with paratha, puri, or steamed basmati rice.




