Friday, August 15, 2014

Aaloo Tamatar Sabzi


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.

  1. 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. 
  2. Add 2 cups of water to the potatoes. 
  3. cover and let the potatoes cook till they are soft. Remove cover and add cumin powder and coriander powder. Mix well.
  4. 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). 
  5. 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. 
  6. Add garam masala and stir well, garnish with coriander leaves (optional) and serve hot with roti/paratha or simple rice. 


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