Cooking Potato With Tomato Gravy and Pakcoy For Dinner

Fresh, sweet and a bit sour can be a gravy choice for dinner that is light on the tongue but comfortable.

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Eat to live. Don't live to eat. Those are two different things. My late mom always reminded me about that. Yeah for sure we shouldn't be driven by the constant desire to eat. Eat mindfully.

I always remind myself to always be aware of what I am going to eat. This will be very useful for me to be grateful and accept what I have in the present. In fact, there are many people out there who cannot eat 3 times a day.

Eat what we have, not what we want. This principle is also very useful to apply in a household to teach us to eat happily without complaining whatever we have at that time.

So, for today, for dinner, there is one tomato left, no chili in my refrigerator. Thankfully, I still have fresh vegetables and potatoes. I often feel guilty towards my husband if I can't serve him what he likes. This time there was no chili and maybe he would complain.

I complained to my husband. Maybe it won't be spicy tonight. My husband just smiled. "No problem," he said. "Besides, we only eat for a while and tomorrow we will defecate." 😂

Oh well, he can always make me laugh. He was right. There's nothing to worry about. It's okay not to eat what we want. The food is only in our bodies for a short time and the next day we will expel it. 🤣✌️

Oops sorry for the joke! It came from my husband! Okay, come join me in cooking! I will combine pak choy with potatoes in tomato gravy. Of course this is suitable for those of you who don't like spicy.

This time I will cook fresh hydroponic pak choy. Oh, what a charming pak choy. ❤️

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The Ingredients

• 1 potato
• one handful of pakchoy
• 1 red tomato, or you can use 2 tomatoes
• 2 cloves of garlic, chopped
• 4 cloves of small red onions, chopped
• 2 bay leaves
• celery leaves to taste
• 2-5 cm of cinnamon stalk
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon sweetener to balance the sour and savory taste
• 250-400 ml of water for gravy according to the thick consistency of the sauce you like

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Cooking Instructions

Preparing Veggies

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Peel the potatoes, and cut the potatoes into cubes. Also, prepare your favorite green vegetables which will be mixed with potatoes in tomato gravy.

Here I use baby pak choy. So I don't need to cut them into small pieces.

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Making Tomato Puree

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Blend a tomato in 400 ml water. You can also use 2 tomatoes if the texture is too runny. I only have one tomato supply left this time. So this is all I can do.

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Cooking Potatoes

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First, heat a little cooking oil. Then add chopped garlic and chopped red onion. Also, add bay leaves and cinnamon stalk.

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Then, add potatoes with a little water. Cook them for the first 5 minutes. Then, add the pak choy and cook again for 3-5 minutes.

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Adding Tomato Puree

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Add tomato puree when the vegetables are cooked. Also, add salt, pepper, sweetener, and chopped celery. Take them to simmer then remove them.

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SERVING

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Serve them while warm. You can also add vermicelli if you don't feel full.

For me and my husband, that is enough. I like tomato gravy which is fresh and not thick on my tongue. But if you prefer thick gravy, you can add corn flour when cooking the gravy.

For this recipe, it's enough for us (two portions) for dinner. Feeling grateful for the loving simplicity of our time at home ❤️

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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