Do not choose sour
tomatoes. Blanch tomatoes (soak them in boiling water for 7-8 minutes, drain
and peel them) and crush them with roasted coriander seeds in a food processor
or blender and make a smooth tomato puree.
2. Heat 1-tablespoon oil in a pan or kadai. Shallow fry boiled potatoes
until they turn slightly light brown. Transfer them to a plate and keep aside.
3. Heat remaining 2½ tablespoons oil in same pan over medium flame and add
cumin seeds, cinnamon and bay leaves. When cinnamon and cloves begin to
crackle, add chopped onion, chopped green chilli and grated ginger. Stir to mix
well and sauté until onion’s color changes to light brown and oil starts to
separate from it. Make sure to sauté over low to medium heat.
4. Add tomato puree (prepared in step-1), sugar,
turmeric powder and red chilli powder, mix well.
5. Cook until oil starts to separate or for
approx. 4-5 minutes. Stir in between occasionally.
6. Add shallow fried potatoes, crushed kasuri methi, garam masala powder
and salt (only for crushed tomatoes) and mix.
7. Mix and cook for 2-minutes. Then, Add 3-tablespoons water & Cook for 2-3 minutes and turn off flame.
8. Transfer potato curry to a serving bowl and serve hot.