Potato Tomato Curry with Curd

Instructions

1. 1

   Wash, peel, and cut the potatoes into medium-sized cubes. Finely chop the onions, tomatoes, and fresh coriander leaves.

2. 2

   Heat 2 tbsp of vegetable oil in a large pan over medium heat. Add 1 tsp cumin seeds and let them splutter for a few seconds.

3. 3

   Add the chopped onions and sauté until they turn golden brown.

4. 4

   Add the chopped tomatoes and cook for 3-4 minutes until they soften.

5. 5

   Add 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Mix well and cook for another 2 minutes.

6. 6

   Add the cubed potatoes and stir to coat them with the spices. Cook for 2-3 minutes.

7. 7

   Add enough water to just cover the potatoes (about 300 ml). Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes or until the potatoes are tender.

8. 8

   Lower the heat and add 200g curd, stirring continuously to prevent curdling. Cook for another 3-4 minutes until the curry thickens slightly.

9. 9

   Garnish with 2 tbsp fresh coriander leaves.

10. 10

    Serve hot with rice or roti.