Step 1: Warm Oil

Add 2 spoons of oil to a microwave-safe bowl (Pyrex bowl). Warm the oil in the microwave for 1 minute.

Step 2: Temper Spices

Add 1/2 spoon of cumin seeds and 1/2 spoon of mustard seeds to the warmed oil. Mix well and warm in the microwave for 1 minute.

Step 3: Add Onion and Potato

Add 1 thinly sliced onion to the bowl, followed by 1 thinly sliced big potato.

Step 4: Season and Microwave First Round

Add approximately 1/2 spoon of salt and 1/4 spoon of turmeric powder. Mix all ingredients thoroughly. Cover the bowl with a lid and microwave for 4 minutes. You can check and stir halfway through if desired.

Step 5: Add Tomatoes and Spices

After the first microwave cycle, remove the bowl. Add 3 chopped tomatoes. Then, add 1 spoon of sambar powder (or a mix of red chili, cumin, and coriander powder). Mix all ingredients well.

Step 6: Microwave Second Round

Cover the bowl with the lid again and microwave for another 4 minutes.

Step 7: Serve

The potato tomato curry is now ready to serve. Enjoy it hot with soft roti.

• Simple recipes taste good when you miss home-cooked food.

• Roti stays good for a week in the refrigerator or a month in the freezer.

• Instead of sambar powder, you can use a mix of red chili, cumin, and coriander powder.