Recipe:
Elements:
Three medium potatoes, peeled and diced
2 tomatoes, finely chopped
1-inch ginger, grated
1–2 green chilies, chopped (optional)
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
½ tsp purple chili powder (elective)
1 tsp garam masala
Salt to taste
2 tbsp oil or ghee
1 cup water
Fresh coriander leaves for garnish
Commands:
Warmth oil or ghee in a pan. Add cumin seeds and let them splutter.
Add grated ginger and green chilies. Sauté for a minute.
Add chopped tomatoes and prepare dinner till gentle and pulpy.
Upload turmeric, coriander powder, crimson chili powder, and salt. Blend nicely.
Add diced potatoes and stir to coat them with the masala.
Pour in water, cover the pan, and simmer on medium heat for 15–20 mins until the potatoes are gentle.
Add garam masala and prepare dinner for another 2–3 minutes.
Garnish with chopped coriander leaves. Serve hot with chapati, puri, or rice.
Fitness advantages:
Potato curry with out onion and garlic is light, effortlessly digestible, and suitable for sattvic or fasting diets. Potatoes are a great source of complex carbohydrates, imparting energy. They also provide potassium, vitamin B6, and diet C. Tomatoes carry antioxidants like lycopene that aid coronary heart and skin fitness. ginger and green chilies decorate digestion and metabolism, at the same time as cumin aids in gut fitness and relieves bloating. Cooking with out onion and garlic makes the dish milder, best for those with touchy digestion or following Ayurvedic or Jain nutritional ideas. With minimum oil and healthy elements, this curry may be a comforting and nourishing meal.
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