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.