Ingredients:
- Potatoes - 3 medium size, diced.
- Tomatoes - 1 large, finely chopped.
- Onion - 1/2 finely chopped.
- Garlic - 2-3 cloves, minced.
- Ginger - 1 tsp grated
- Coconut powder - 1 tbsp
- Cumin seeds - 1/2 tsp.
- 1/4 tsp asafoetida
- Cinnamon stick - 1 1inch.
- Red chilli powder - 1/4 tsp or as per taste.
- turmeric powder - 1/4 tsp
- Garam Masala - 1/4 tbs
- Salt as per taste.
- Water about 2 - 2 1/2 cups.
- Oil - 2 1/2 Tbsp.
- cilantro/coriander leaves for garnishing
Method:
- In a sauce pan heat oil, add asafoetida and fry cumin seeds till they start to get brown.
- Add onion, ginger and garlic, fry till the onion start to get translucent. About 4-6 minutes, make sure to keep stirring the onions while frying to prevent them from burning.
- Add the chopped tomatoes, turmeric powder, red chilli powder and salt along with 1/4 cup of water. Cover the pan with a lid and let the tomatoes cook on moderate heat till they become soft and mushy and the oil starts to separates to the sides of the pan, for about 5-6 minutes.
- Finally add the potatoes, give it a quick stir. Add the garam masala, coconut powder, cinnamon stick and 1- 1 1/2 cup of water.
- Cover the lid and let it cook on low medium heat for 10 - 12 minutes or till the potatoes are done.
- Make sure to keep checking the water while the potatoes are being cooked, if the water dries out too quickly add little more water.
- Garnish with cilantro and serve hot with roti, bread, naan or rice.
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