I decided to relieve my grandmother of her kitchen duty today and do a little cooking for lunch. I picked a simple Aloo Tamatar Sabzi (Potatoes and Tomatoes in Curry) which goes well with roti and rice, something I used to make often when I was studying in Paris.
But I didn’t want to make the same old recipe as it has always turned out only average. So today I did some research on the internet and put together my own recipe. And the result has not disappointed me! 🙂
Here is my recipe. Let me know what you think of it!
3 medium or 4 small Potatoes (not 4 Baby Potatoes)
2 medium Tomatoes, diced
1 tbsp Vegetable Oil
1 tsp Cumin Seeds
3-4 Bay Leaves
1 pinch Asafoetida Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
Salt to taste
1. Peel the potatoes, cut into big pieces and keep aside. (It’s better to keep them soaked in water.)
2. In a pressure cooker, heat oil on medium heat.
3. Once the oil is hot, add the cumin seeds, bay leaves and asafoetida powder. Wait until the cumin seeds start sputtering and turn brown.
4. Add the coriander powder, red chili powder and turmeric powder to the oil. Mix well and let the masala cook for about 30 seconds.
5. Add the diced tomatoes, mix them properly with the masala and let them cook until they turn soft. 6. Mash the tomatoes a little.
7. Throw in the potatoes, add salt to taste and mix.
7. Add water to the mixture. The water should cover the potatoes. Mix once again and close the lid of the pressure cooker.
8. Pressure cook upto 1- 2 whistles (this will depend on your pressure cooker) and turn off the heat. The potatoes should not be overcooked.
9. Once the steam in the cooker goes down, open the lid and stir the sabzi. Mash a few potato chunks to thicken the gravy. If the sabzi is still too watery, put it back on the gas and let some water boil off. Adjust the salt if need be. Serve with roti or steamed rice.