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Thursday, May 21, 2020

ALOO TAMATAR KI SABZI



INGREDIENTS:

Potatoes
2 big
Tomatoes
3 big finely chopped
Cumin seeds
1 tsp
Fennel seeds
½ tsp
Bay leaf
1
Cinnamon stick
1” stick
Cloves
2-3
Cardamom
2
Turmeric powder
½ tsp
Red chili powder
1 tsp
Coriander powder
1 tbsp
Asafetida
A pinch
Kasoori methi
½ tbsp
Ginger paste
1 tsp
Salt
To taste
Oil
1 tsp
Ghee
1 tbsp
Coriander leaves
To garnish
Lemon juice
1 tsp

METHOD:
  • Wash and peel the potatoes. Cut into half and pressure cook for 2-3 whistles.
  • In a thick kadhai/pan, add oil and ghee. As the oil warms, add cumin seeds, fennel seeds, cardamom, cinnamon stick, bay leaf and cloves.
  • As cumin seeds crackle, add turmeric powder, red chili powder, coriander powder, asafetida and kasoori methi.  Sauté for 30-60 seconds taking care not to burn the spices.
  • Add chopped tomatoes, ginger paste and salt.  Mix well and sauté until tomatoes are mushy and oil separates from the sides.
  • Roughly crush the potatoes in your hand and add it to the tomato gravy. Mix well and add 1.5 cups of water.
  • Cook the sabzi for 6-8 mins until the sabzi is semi-thick consistency.
  • Turn off the flame and garnish with coriander leaves, lemon juice and few drops of ghee.
  • Serve warm with rotis, parathas or puris. The best combo is with Avocado Paratha

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