Tomato Curry with Potato Balls

Ingredients

• 390 g Tomatoes (3 medium, diced)
• 190 g Onion (Half a large onion, diced)
• 15 g Unsalted butter (About 1 tbsp)
• 3 tbsp Cooking oil (Vegetable or canola oil)
• 4 g Chili powder (0.5 tbsp)
• 4 g Sugar (1 tsp)
• 30 g Curry powder (3 tbsp)
• 24 g Heavy cream (3 tbsp, plus extra for garnish)
• 150 ml Water
• to taste Salt
• 480 g Potatoes (2 medium, boiled and mashed while hot)
• 9 g Parmesan cheese (2 tbsp, grated)
• 10 g Roasted peanuts or cashew nuts (1 tbsp, chopped)
• 24 g Cornstarch powder (3 tbsp, for binding)
• 2 g Parsley or cilantro (0.5 tsp, chopped, for garnish and mixing)

Instructions

1. Prepare vegetables

   Dice the three medium tomatoes into small pieces and finely chop half a large onion.

   Time: PT10M

2. Sauté onion

   Melt the butter in a skillet over medium heat, add the chopped onion and stir‑fry until translucent and lightly golden.

   Time: PT5M

3. Cook tomatoes and puree

   Add the diced tomatoes to the skillet, stir‑fry until they break down, then blend the mixture in a blender or with an immersion blender until smooth.

   Time: PT5M

4. Season and simmer the curry

   Return the puree to the skillet, add chili powder, sugar, curry powder, heavy cream, and 150 ml water. Stir well, bring to a gentle boil, then cover and simmer for 5 minutes.

   Time: PT7M

5. Finish the curry

   Turn off the heat, let the sauce settle for a minute, then uncover, stir, and taste. Add salt if needed.

   Time: PT2M

6. Boil potatoes

   Place the two medium potatoes in a pot of cold water, bring to a boil, and cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

7. Make potato mixture

   Drain the potatoes and mash them while still hot. Stir in grated Parmesan, chopped peanuts or cashews, cornstarch, a pinch of salt, and chopped parsley or cilantro until a smooth, pliable dough forms.

   Time: PT5M

8. Shape potato balls

   With damp hands, roll the mixture into bite‑size balls (about 1‑inch diameter). Place them on a plate.

   Time: PT5M

9. Fry potato balls

   Heat a thin layer of oil in a clean skillet over medium heat. Fry the potato balls, turning gently, until golden brown all around, about 3‑4 minutes total.

   Time: PT5M

10. Plate and garnish

    Spoon the hot tomato curry into a serving bowl, drizzle a little extra heavy cream if desired, add the fried potato balls, and garnish with chopped cilantro or parsley.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tomatoes: Canned diced tomatoes
• Instead of Onion: Shallots
• Instead of Unsalted butter: Margarine, Olive oil
• Instead of Cooking oil: Peanut oil, Sunflower oil
• Instead of Chili powder: Paprika, Korean gochugaru
• Instead of Sugar: Honey, Maple syrup (reduce amount)
• Instead of Curry powder: Garam masala, Korean curry roux (adjust)
• Instead of Heavy cream: Half-and-half, Coconut milk (for dairy‑free)
• Instead of Salt: Soy sauce (adds flavor)
• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Parmesan cheese: Grated Pecorino, Nutritional yeast (vegan)
• Instead of Roasted peanuts or cashew nuts: Almonds, Walnuts
• Instead of Cornstarch powder: All‑purpose flour, Potato starch
• Instead of Parsley or cilantro: Green onions

Equipment Needed

• Chef's knife
• Cutting board
• Saucepan (for boiling potatoes)
• Frying pan/skillet (for curry)
• Frying pan/skillet (for potato balls)
• Blender or immersion blender
• Mixing bowl
• Measuring spoons
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Blending the cooked tomatoes into a fine puree
• Simmering the curry with lid on for 5 minutes
• Boiling potatoes until just tender
• Incorporating cornstarch to bind the potato mixture
• Frying potato balls to a golden brown without burning

Chef Tips from the Video

• Use ripe, slightly sweet tomatoes for a richer sauce.
• A splash of soy sauce can add umami depth without altering the flavor profile.
• For extra crunch, toast the peanuts or cashews before adding them to the potato mixture.

Troubleshooting

Storage

Refrigerator: Curry: up to 3 days in an airtight container. Potato balls: up to 2 days, reheat in a skillet.

Freezer: Both curry and uncooked potato balls freeze well for up to 1 month. Thaw overnight before reheating/frying.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Prepare the tomato curry a day ahead; reheat gently on low heat.
• Shape the potato balls and freeze them raw; fry directly from frozen when needed.