Thursday, October 04, 2007
Aloo Tamatar Sabzi (Curried Potatoes in Tomato Gravy)
4 medium potatoes (boiled and slightly mashed to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp sugar (optional)
Heat oil in a kadhai, and add mustard seeds and let them splutter. Add red chillies and curry leaves and stir fry for a few seconds. Add onion, ginger, and garlic and saute till the onions turn light brown. Add the green chillis and all the masala powders. Mix well.
Add the tomatoes and stir fry till the fat leaves the sides and the chopped tomatoes are reduced to a 'squish'. Add the potatoes and stir the gravy. Cover with a lid and let it simmer on low heat for 3-4 minutes.
Remove lid and add salt and enough water to cover the potatoes. Bring to a boil and then let it simmer. Add sugar (again, this is optional). Remove from heat and garnish with chopped coriander leaves. Serve hot with rotis/steamed white rice.