Aloo Tomato Gravy| ಸ್ವಾದಿಷ್ಟವಾದ  ಆಲೂಗಡ್ಡೆ-ಟಮೆಟೊ ಗ್ರೇವಿ ಬೆರಳು ಚೀಪುದು ಅಂತು ಗ್ಯಾರೆಂಟಿ|#Manipal Kitchen|
Channel: Manipal Kitchen
Date: 23/06/2021

#IndianRecipe #Homefood #Cooking
Aloo-Tomato Masala Gravy In 10 Minutes |10 ನಿಮಿಷಗಳಲ್ಲಿಆಲೂಗಡ್ಡೆ-ಟಮೆಟೊ ಗ್ರೇವಿ,  ಚಪಾತಿ ,ಪೂರಿ  ಜಾಸ್ತಿ ತಿನ್ನೋದು ಗ್ಯಾರಂಟಿ #Manipal Kitchen| With English Sub-Titles |
Potatoes are more energy packed than any other popular vegetable and have more potassium than a Banana.  Potatoes helps in weight loss as it has good source of fiber  by keeping it fuller for a long time. Fiber can keep cholesterol low and blood sugar levels in check.  Potatoes are full of antioxidants which help to prevent diseases and vitamins that help the body to function properly.    Tomatoes are the major dietary source of the antioxidant lycopene , which is linked to many health benefits including reduced risk of heart disease and cancer.  They also are a great source of potassium, folate and vitamin C and Vitamin K.  Consumption of tomatoes will provide anti inflammatory properties and thus can really be beneficial to the heart and brain.  Tomatoes are a great source of potassium and thus linked to lowering the elevated blood pressure and preventing cardiovascular disease. In combination with Aloo the curry  would be so yummy and is the best combo for chapati, puri and roti.  Here goes the recipe for aloo-tomato masala curry. 
INGREDIENTS:
1. Aloo - 4 medium (450 grams) 
2.Pulpy Tomatoes - 4 (medium)
INGREDIENTS OF SEASONING:
1. Cooking oil - 2 tbsp
2. Bay leaf -1
3. Cumin seeds - 1 tsp
4. Green chili - 1 (very spicy)
5. Chopped onion - 2 cups
6. Salt - as needed
7. Chopped tomatoes - 1 & 1/2 cups
8. Ginger-garlic, cinnamon, cloves paste - 2 tsp
9. Turmeric powder - 1/2 tsp
10. Red chili powder - 1 tsp heaped (spicy)
11. Coriander powder - 1 tsp
12. chopped coriander leaves - as needed
INGREDIENTS OF MASALA PASTE:
1. Garlic pods - 8-10
2. Ginger - 1 " piece
3. Cinnamon - 1 " piece
4. Cloves -2
PROCEDURE: Wash and cook aloo in the cooker till done and keep it aside peeled and mash it.  Chop tomatoes and onions as well and keep it aside.  Make a paste of garlic pods, ginger , cinnamon and cloves in mortar and pestle and keep it aside. 
Place a wide pan with 4-5 tsp cooking oil on low flame.  On heating , add bay leaf and when it turns aromatic, add cumin seeds and allow to crackle. Add green chili chopped and fry till aromatic.  Add chopped onions and salt and fry till translucent.  Add tomatoes and fry until mushy.  Add prepared masala paste and fry till aromatic.  Add turmeric powder, red chili powder and coriander powder and fry till aromatic and combined.  Add cooked and mashed potatoes and mix till combined and colourful.  Keep stirring until combined.  Add water and bring it to boil by cover & cook mode for about 4-5 minutes til flavours are absorbed.  Garnish with chopped coriander leaves and enjoy with chapati, puri and nan.  Yum Yum!
SERVES: 3-4  
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