Pressure cook potatoes until soft without adding water. Peel the skin off from potatoes. Chop them in to big chunks of pieces. Keep aside.
Next chop the tomatoes in to bite sized pieces and puree them in mixer.
Next, heat a pan adding oil and cumin seeds. As the cumin splutter, throw in curry leaves, grated ginger and asafoetida. Saute for few seconds and then add tomato puree.
Let tomato puree get cooked. It thickens and color changes towards brighter side. Now add turmeric powder, red chilly powder, garam masala and coriander powder. Let it cook for few minutes.
Now include potato chunks. Mix well to coat the potato chunks with puree.
Now, add water and cook covered in simmer for 2 to 3 minutes.
Finally add salt, chopped coriander leaves and give a stir.
Very easy potato tomato curry is ready to serve as a side dish with chapati.
