A recipe for my favourite everyday curry ready in 20 minutes
Recipe for my favourite potato, onion and tomato curry
Casseroles came into the Indian kitchens sometime in the late 80s if I am not mistaken. Our first experience with casseroles was when my mum, who used to work in a bank got it as a Diwali gift from one of the regular business clients. It was a set of 3 casseroles, convenient to keep food hot for 3-4 hours. It was quite a revolutionary product for the Indian working woman, who had to quickly prepare food for her family when she found time in the middle of busy routine and it would stay hot until the family was ready to eat it.
Cut to 2016 and the casserole has evolved. Milton has introduced a new range of Microwave Safe Insulated steel casseroles! When I read this for the first time, even I was surprised, because as a rule, no metal to be put in the microwave ever, right?! That's the revolutionary technology that Milton has come up with. Want to reheat the food that's been sitting in the casserole? Just remove the lid, microwave for 2 minutes and save with the lid on, for food to stay piping hot for 4 hours. Isn't that amazing! I love the earthy colours of this range, which is available in 3 sizes and as a set of 3.
I'm sharing with you a recipe for my all time favourite curry, that I often resort to when my fridge is out of vegetables. It needs 3 pantry staples - potatoes, onions and tomatoes (I do put this in the 'staples' category) and a freshly ground masala and a pressure cooker. And it's ready to go on the table (or into the casserole) in less than 20 minutes.
You can also choose from a few other ingredients for this curry as additions - I used a handful of fresh tuvar beans from my kitchengarden. Frozen or fresh green peas, small sized soya nuggets, diced paneer also go well in this curry, choose any one of them.
This curry has a more soupy consistency and not a thick gravy like you'll see in the Indian restaurants. I love to eat this with 'phulkas' or parathas.
Potato, Onion and Tomato Curry
To grind to paste
- Peel the potato and onions. Chop the potato, onion and tomato into large cubes / chunks.
- Grind the 'masala paste ingredients' to a fine paste in a small mixer jar, using upto 1/4 cup water to get a smooth paste.
- In a 4 litre + pressure cooker or pan, heat the oil. Add mustard and cumin seeds.
- Once seeds splutter, add the chopped onion and the ground paste and saute for 3-4 minutes.
- Add the chopped potato and tomatoes to this along with the salt.
- Saute this mixture for 2-3 minutes. Add the shelled peas, if using.
- Add 4 cups water and bring this to a boil. Close the cooker with the lid and the 'weight'. Allow 2 whistles and turn off the flame.
- Allow cooker to cool for 10 minutes. Open cooker, remove the curry into the casserole and garnish with fresh coriander.
This recipe is sponsored by Milton MicroWow Casseroles
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