Hello my dear readers!! Happy 2017. Hope you all had a fun-filled vacation and colorful eve and feast. I was totally off from this space for almost 1 month enjoying cold foggy Winer vacation in Dubai. Oodles of fun, array of food and not to forget, heaps of Shopping, J
No wonders, my heart is still in Dubai, while am back to Bangalore.
Now, let’s get back to work, routine and blogging.
Here comes the quick, spicy and rassedaar aloo tamatar ki sabzi – a comfort meal known to fascinate everybody by coupling delightfully with Methi Moong Masala poori, Bedmi poori or normal pooris, phulkas or parathas. Aloo tamatar ki sabzi is one kind curry which is thoroughly enjoyed in almost all the parts of India though the making of it differs from each home to home. Serve it for your breakfast, brunch, lunch or dinner, it is always adored on the table. If you wish to make this curry without onion, absolutely fine, the taste will surely linger on your palate in both the ways. This is how we North Indian make aloo tamatar ki sabzi at home, let’s go through how to make this simple yet tantalizing curry in no time.
4 large potatoes, cut in medium chunks
4 large tomatoes, finely chopped or coarse paste
1 medium onion finely chopped
2-3 green chilies, finely chopped
1 teaspoon ginger, grated
1 teaspoon, red chili powder
1& ½ teaspoon, coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala powder
1 teaspoon cumin seeds
Pinch of heeng (asafoetida)
Salt to taste
2-3 tablespoon oil
½ teaspoon Kasuri methi
coriander leaves, chopped, as required
In a pressure cooker, heat oil, add cumin seeds and heeng, allow the seeds to crackle. Add onions, green chilies and grated ginger, mix and cook for 2-3 minutes until onions are pink and raw smell goes off.
Add potatoes and tomatoes and sauté on high for 3-4 minutes. Add salt, chili powder, turmeric, coriander powder and garam masala powder, mix well.
Add required amount of water depending upon the consistency of the gravy you require. Add kasuri methi and mix. Cover and cook until done.
Aloo tamatar ki sabzi s ready to be served. Dish out, garnish with coriander leaves and serve hot with pooris parathas, phulkas or khichdi/rice.