Spiced Potato and Tomato Stir-fry (Kapha-Vata Balancing)
A light and flavorful stir-fry designed to balance Kapha and Vata doshas, using simple ingredients like potatoes and tomatoes, enhanced with warming spices.
Author: Pawan Yadav
Vegan
Gluten-Free
Suitable Types
Cooking Times
Cook: 30 minutes
Total: 30 minutes
Ingredients
- 2 medium potatoes, peeled and diced
- 3 medium tomatoes, chopped
- 1 inch ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Pinch of asafoetida (hing)
- 1 tablespoon ghee or coconut oil
- Fresh cilantro leaves, chopped, for garnish
- Salt to taste
- 1/4 cup water (if needed)
Nutrition
- Calories: 200 kcal
- Protein: 4g
- Carbs: 35g
- Fat: 5g
- Fiber: 4g
Instructions
- Heat ghee or coconut oil in a pan over medium heat.
- Add asafoetida and grated ginger. Sauté for a few seconds until fragrant.
- Add the chopped green chilies and sauté for another few seconds.
- Add turmeric powder, cumin powder, and coriander powder. Sauté briefly, being careful not to burn the spices.
- Add the diced potatoes and stir well to coat them with the spices.
- Add chopped tomatoes and salt. Mix everything together.
- Cover the pan and cook until the potatoes are tender, stirring occasionally. Add a little water if the mixture becomes too dry.
- Once the potatoes are cooked through and the tomatoes have softened, remove from heat.
- Garnish with fresh cilantro leaves.
- Serve hot as a side dish or light meal.
Benefits
Body Type
- 2 medium potatoes, peeled and diced
- 3 medium tomatoes, chopped
- 1 inch ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Pinch of asafoetida (hing)
- 1 tablespoon ghee or coconut oil
- Fresh cilantro leaves, chopped, for garnish
- Salt to taste
- 1/4 cup water (if needed)
