Aloo Tomato Kurma


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna


Aloo Tomato Kurma 700

Preparation time: 15 Minutes
Cooking time: 20
Main ingredient: Potato
Course: Main
Serves: 3-4


Ingredients

Aalugadda (Potatoes) : 1/2 kg

Ullipayalu (Onions) : 2 Medium size

Onions



Pachimirapa (Green Chillies) : 4

Chillies



Tomatoes : 2

Tomato



Lavangalu, Dalchina Chakka, Yalukkayi (Cloves, Cinnamon, Cardamom Seeds) : 6, 1, 2 respectively

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Allam Velulli Paste (Ginger, Garlic Paste) : 2 tsp

16 09 Ginger Garlic Paste



Kothimeera (Corriander Leaves)

Corriander



Garam Masala: 1 tbsp

04 S Chicken Masala

 


Gasagasalu (Poppy Seeds) : 1 tsp

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Kobbari podi (Coconut Powder) : 2 tsp

Step 2



Jeedipappu (Cashews) : 6

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Oil : 3-4 tsp



Procedure

Step 1 : Boil Potatoes.

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Mean while blend Poppy Seeds, Cashews and Coconut into paste by adding water, keep it aside

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Step 2 : Peel off Potatoes and cut into pieces.

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Cut tomatoes into pieces, Onions and Green Chillies into slices

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06 09


Step 3 : Heat 3-4 tsp Oil in a pan, fry Cloves, Cardamom and Cinnamon for 1 min in high flame

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Step 4 : Add Onion Green Chillies slices and fry them for 3 min

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Step 5 : Add 2 tsp Ginger Garlic Paste and mix it once, fry for 5 min

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Step 6 : Add Tomatoe pieces, mix once

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Step 7 : Add 2 tsp Salt and 1 tsp Turmeric Powder, mix thoroughly. Let it cook for 5 min in closed pan in medium flame

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Step 8 : If Oil is seen in pan it indicates tomatoes are cooked

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Step 9 : Add Potato pieces to it and mix thoroughly

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Step 10 : Add 2tsp Red Chilly Powder to it, mix thoroughly and let it cook for 2 min in closed pan

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Step 11 : Add 500ml Water and close the pan, cook till it is mild thicken in medium flame

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Step 12 : Add Corriander Leaves, Garam Masala and Paste (Poppy Seeds, Cardamom and Cinnamon)

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Let it Cook for 2-3 min in medium flame till it gets more thicker like gravy as required

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Note : If interested can also add 2-3tsp fresh Curd (Meegada Perugu) and mix it for 1 min and off the flame

Aalu Masala Curry is ready :)

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Garnish with Corriander Leaves and Serve hot in Cold weather with Coconut Rice Or Chapathi Or Poori Or Naan Or Pulka.

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