Aaloo Tamatar

One day some of my friends had slept overnight at our place and in the morning there was like a demand of variety of things for breakfast, like cold sandwich, omlette, and puris. So we ruled out the omlette but sandwiches and puris were still on the menu. So I gave them all needed to assemble the sandwiches while I moved on to make the puris supported with Aaloo Tamatar…

Preparation Time:- 10 mins | Cooking Time:– 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

4-5 medium sized Potatoes (Aaloo) sliced in small cubes
2 medium sized Onions finely chopped
3-4 medium sized Tomatoes gravy
1 table spoon Ginger Garlic paste
Salt to taste
1 tea spoon Cumin seeds (Zeera)
A pinch of Asfoedatia (Hing)
2 tea spoon Coriander Powder (Dhaniya Powder)
1/2 tea spoon Turmeric Powder (Haldi Powder)
1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
2 tea spoon Garam Masala
2 tea spoon Oil/Ghee

PREPARATION:

Heat the oil in a cooker and add asfoedatia and cumin seeds. Allow them to crackle.

Now add the chopped onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, Garam Masala and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out and then add the chopped potatoes. Fold them properly in the tomato gravy and then add some water so that the potatoes are submerged. (around 1 cup of water)

Put on the lid of the cooker and wait for 3 whistles. Once the pressure dies, open the cooker and mix the gravy while mashing some potatoes (to thicken the gravy).

SERVING: