A delicious and quick gravy for poori, phulka or nan. All you need is potato, tomato and just a small onion (optional)
Ingredients
Aloo 4
Tomato 1
Onion 1(optional)
Green chili 1
Ginger a large piece
Jeera 1 tsp
Dhaniya 1 tsp
Saunf a little
Hing cake a small piece
Red chilli powder 1 tsp
Turmeric powder a pinch
Garam masala 1/2 tsp
Amchoor powder 1/4 tsp
Curry leaves a few ( optional)
Chopped fresh coriander leaves a little
Method of preparation
Wash and cut potatoes into halves and pressure cook till soft. Remove skin and cut into medium sized cubes.
Dry roast saunf, dhaniya, jeera, ginger pieces and finally add hing cake. Coarsely ground the dry roasted masala.
Chop tomato, onion and green chili.
In a heated kadai pour oil or ghee add onion,tomato and green chili. Saute till onion becomes transparent. Let it cool. Make a paste out of it in a mixer be as adding a little water.
Use the same kadai for roasting the cubed potatoes in little oil. Add turmeric, and roast the potatoes till golden brown. Keep aside. Now pour onion and tomato paste, add a little water, allow it to cook till the oil gets separated. Add roasted potatoes, dry ground spices, garam masala, amchoor powder. Coat all the ingredients in potatoes. Cook for 2 minutes. Garnish with fresh dhaniya or curry patha. Serve hot as a side dish with poori, phulka or nan.
