Name: Stewed Potatoes with Tomatoes and Garlic (Tamatar Bateta)
Yield: Serves 6
Cuisine: India
Ingredients: 1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 2 teaspoons coarse kosher or sea salt; 2 teaspoons white granulated sugar; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 pound tomatoes, cored and cut into 1-inch cubes; 4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, crushed (do not remove the seeds); 8 medium-size cloves garlic, thinly sliced; 1 teaspoon cumin seeds, ground; 1 teaspoon coriander seeds, ground; 12 to 15 medium-size to large fresh curry leaves; ¼ teaspoon ground turmeric; ¼ teaspoon ground asafetida

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Chock-full of herbs and spices, these thick-sauced potatoes nestle together in a tart tomato blanket. I find this curry particularly appealing when it is served with homemade rotis; if you don’t want to make your own, store-bought whole-wheat tortillas are an acceptable alternative. During the season, add some chunky mangoes to the combination, as many Gujaratis do. Or add some canned mango pulp, imported from India; the pulp made from Alphonso mangoe