Potatoes (cubed): 4
Tomatoes (chopped roughly): 2
Green chilli: 1
Ginger (grated): 1 inch
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Asafoetida: a heaped pinch
Garam masala: 1/2 tsp.
Cooking oil: 3 tsp.
- Heat oil in a wok and add cumin seeds and let them splutter. Add asafoetida and after a minute add cubed potatoes and add salt and turmeric. Mix well and let it cook for 2 minutes.
- Add 2 cups of water to the potatoes.
- cover and let the potatoes cook till they are soft. Remove cover and add cumin powder and coriander powder. Mix well.
- Cut the green chilli in small rounds and add to the pan. Add grated ginger and mix well. Add cut tomatoes in medium sized chunks (do not chop finely).
- Add red chilli powder and mix well. Simmer and let cook for about 10 minutes when the curry is beginning to thicken and the tomatoes begin to soften.
- Add garam masala and stir well, garnish with coriander leaves (optional) and serve hot with roti/paratha or simple rice.
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