Its a typical savory in most of the eastern, northern and western part of India. Its best followed by puri, chapati, paratha or naan. It can be cooked both with and with out using onions and water.
INGREDIENTS:
Baby Potatoes/ Big Potatoes cut to half, boiled de-skined or(500gms).
Curd (1 cup).
Tomatoes chopped (2).
Onions chopped (2), Ginger paste (1 Tsp).
Jeera (a pinch), Bay leaves (2-3).
Salt to taste, Turmeric powder (a pinch), red chilli powder(1 Tsp), Coriander powder (1 TBs), Cumin powder (1 Tsp), Garam masala powder (1 Tsp).
Chopped coriander leaves.
Oil (10ml), Ghee (2 Tsp).
Sugar (1 Tsp).
PROCEDURE:
Heat oil in a wok add jeera, bay leaves and let it pop, now add onions, sugar and saute till golden brown, now add chopped tomatoes, salt and stir well and close the lid for a minute or two so that tomatoes mash up, now add ginger paste, turmeric powder, red chilli powder, coriander powder, then stir up well, now add curd so that ingredients dont burn up, now you will find a thick gravy forming in wok, now add boiled de-skinned potatoes and stir well, now close the lid and allow it to cook. Now after 3-5minutes add garam masala powder, ghee and stir it up. Now off the flame and serve it in a serving bowl, garnish with chopped coriander and prepare hot hot puris or roti or paratha to go with it.
/* Can use kaju or charmagaz paste to enchance the taste and thicken the gravy*/
INGREDIENTS:
Baby Potatoes/ Big Potatoes cut to half, boiled de-skined or(500gms).
Curd (1 cup).
Tomatoes chopped (2).
Onions chopped (2), Ginger paste (1 Tsp).
Jeera (a pinch), Bay leaves (2-3).
Salt to taste, Turmeric powder (a pinch), red chilli powder(1 Tsp), Coriander powder (1 TBs), Cumin powder (1 Tsp), Garam masala powder (1 Tsp).
Chopped coriander leaves.
Oil (10ml), Ghee (2 Tsp).
Sugar (1 Tsp).
PROCEDURE:
Heat oil in a wok add jeera, bay leaves and let it pop, now add onions, sugar and saute till golden brown, now add chopped tomatoes, salt and stir well and close the lid for a minute or two so that tomatoes mash up, now add ginger paste, turmeric powder, red chilli powder, coriander powder, then stir up well, now add curd so that ingredients dont burn up, now you will find a thick gravy forming in wok, now add boiled de-skinned potatoes and stir well, now close the lid and allow it to cook. Now after 3-5minutes add garam masala powder, ghee and stir it up. Now off the flame and serve it in a serving bowl, garnish with chopped coriander and prepare hot hot puris or roti or paratha to go with it.
/* Can use kaju or charmagaz paste to enchance the taste and thicken the gravy*/
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