Potatoes in Tomato Gravy with Pooris

Vegan, Vegetarian, Raw, fermented and probiotic scholar

This fragrant and soothing tomato gravy is tangy, and spicy, and contains chunks of tender potatoes. This dish is typically served with pooris – a type of fried unleavened flatbread. This dish can be served at breakfast, lunch, or dinner and is also common at Indian celebrations and festivals like Diwali.

2 Tbsp extra-virgin olive oil or neutral oil like grapeseed

½ tsp carom seeds, lightly crushed

½ tsp cumin seeds, lightly crushed (optional)

1 tsp garam masala, homemade or store-bought

½ tsp ground turmeric

1 medium/150 g yellow or white onion, diced

1 Tbsp peeled fresh ginger, grated

2 garlic cloves, grated

One 28 oz/790 g canned crushed tomatoes

1 lb/455 g Russet or yellow potatoes, peeled or unpeeled and cut into ¼ inch/6mm cubes

1 cup/240 ml water

1 tsp ground Kashmiri chilli powder (or ¾ tsp ground smoked sweet paprika + ¼ tsp ground cayenne)

Fine sea salt

1 Tbsp lemon juice (optional)

2 Tbsp chopped cilantro, tender stems, and leaves

Directions at niksharmacooks.com

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