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Onion Potato & Tomato Curry (Sabzi)
Onion Potato & Tomato Curry is an extremely quick and easy yet flavorful Maharashtrian side dish (sabzi/bhaji) made with basic ingredients and few spices which are typically available in most kitchen/pantry. This everyday curry can be served with Naan, roti, bread or rice or quinoa for gluten free alternative.
Equipment
- Dutch Oven
Ingredients
- 1-2 tablespoon oil
- ½ teaspoon mustard seeds rai
- ½ teaspoon cumin seeds zeera
- 2-3 green chillies slit vertically or to taste, optional
- 10-12 curry leaves fresh
- pinch asafoetida hing, optional
- 1 yellow onion cut in juliennes
- 3 small potatoes cut in slices/thin wedges
- 2 tomatoes cut in slices/juliennes
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder or to taste
- 1 teaspoon salt or to taste
- 2 tablespoon coriander leaves finely chopped
- squeeze of lemon juice to taste
Instructions
Using Stove top:
- In a your cooking pot or dutch oven, heat oil and once hot add the mustard seeds. When they begin to splutter add the cumin seeds, asafoetida, green chillies, curry leaves (be careful as the oil will splutter high on adding these). Saute for a few seconds and add the onions and cook till translucent.
- Stir in the potatoes, turmeric, red chilli powder and salt and saute until all is well combined. Add 1 cup of water and cover and cook for about 7-10 mins. When the potatoes are almost cooked, add tomatoes, mix and cover and cook until potatoes are completely cooked.
- Finally squeeze in the lemon juice and sprinkle coriander leaves and mix. Onion Potato & Tomato Curry is ready! Serve warm with Chapati, roti, naan or rice.
Using Instant Pot:
- Start your Instant Pot on saute mode and once it displays "HOT", add oil to it. Once the oil is hot, add the mustard seeds. When they begin to splutter add the cumin seeds, asafoetida, green chillies, curry leaves (be careful as the oil will splutter high on adding these) and onions and saute for a few seconds (approximately a min or so).
- Stir in rest of the ingredients like potatoes, tomatoes, turmeric, red chilli powder and salt and saute until all is well combined.
- Add ½ cup of water, mix and deglaze if needed. Close the instant pot lid and cook for "0" mins on manual or pressure cook mode followed by quick or natural release.
- Finally squeeze in the lemon juice and sprinkle coriander leaves and mix. Onion Potato & Tomato Curry is ready! Serve warm with Chapati, roti, naan or rice.
Notes
- Keep you chopped potatoes soaked in water until ready to be added to the pot to prevent them from turning brown or oxidizing.
- You can also add ginger garlic about a teaspoon each to this recipe (along side onions) if needed.
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