MW Potato in Tomato gravy

After a small gap, I am back in action for the Blogging Marathon. This week I have taken the theme – Microwave cooking. Though we use microwave regularly, I haven’t been posting the recipes prepared exclusively in the MW.

So today, it is a simple and flavorful gravy of potato in a delicious tomato sauce that pairs well with pulaos as well as with rotis.I had bookmarked this from Srivalli’s blog a long time back and now is the time to post it!…

I used:
Adapted from :Cooking 4 all seasons

Potato-2
Tomato-3 large
Onion-1,thinly sliced
Ginger garlic paste- 1 teaspoon
Cumin seeds- 1 teaspoon
Kasuri methi / dried fenugreek leaves- 1 teaspoon

Oil- 2 teaspoons
Salt to taste

Masala Powders :

Kashmiri chilli powder- 1 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder- a large pinch
Garam masala – 1 teaspoon

Coriander leaves to garnish

Peel the potato and cut into cubes.In a microwave safe bowl, cook the potato in plenty of water on High for 10 minutes or till just done. Drain water and keep the potatoes aside.
Blanch tomato and puree it.
In a MW safe bowl, take oil , cumin seeds, ginger garlic paste, onions and mix well. MW on medium for 5 minutes or till the onion turns translucent.
To the same bowl add the tomato puree, all the masala powders and salt and mix.Microwave covered on medium heat for 8 minutes . Stir twice in between. Don’t let the tomato dry up. Add water if needed.
Put in the potato, a little water to adjust the consistency and microwave for another 2 minutes.
Lightly crush the kasuri mehti between your palms and add to the bowl and MW on medium for 2 minutes.Let it rest inside the microwave for a few more minutes.
Remove from MW and serve garnished with coriander leaves..