potato and tomato curry, aloo tamatar sabji

Aloo Tamatr Sabji Over Rice

Servings: 4
1 quart diced potatoes (4 medium, 6 small, maybe just 2 large)
1 Tbsp oil
1 tsp cumin seeds
3-4 roma tomatoes, diced
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1 tsp curry powder curry powder
1 cup water
1 Tbsp fresh cilantro leaves

+ place potatoes and enough water to cover them in a pot and bring them to a boil.
+ cook them until they are not quite yet fork tender, they will finish cooking later
+ drain the water off and set them aside
+ in a large saute pan add the oil and heat it over medium heat until just as it starts to smoke
+ add in the cumin seeds (use a lid to protect yourself from jumping seeds and splattering oil
+ stir for a few seconds
+ add in the curry cayenne, black pepper and curry powder
+ stir them into the oil
+ add the tomatoes and stir them for a few seconds
+ add the water and raise the heat to bring it to a boil
+ stir occasionally until you see the oil beading on the softened tomatoes
+ add in the potatoes, bring back to a simmer
+ stir occasionally until potatoes are done fork tender
+ using a fork mash a few of the potatoes in the pan to create a gravy of the remaining liquid
+ add salt to taste and serve over the rice
+ garnish with cilantro to taste

For the rice:
1 1/2 cups basmati rice
3 cups water
1/2 tsp salt
1 Tbsp oil or butter
+ rinse the rice until the water runs clear
+ add the rice, water, salt and oil to a pot
+ bring to a boil
+ cover and reduce heat to low
+ check in 10 minutes to see if the water in the bottom of the pot is gone and check every two minutes until it is.
+ turn off heat


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