Potato curry in gravy a specialty of U.P. and Bengal. This served with rice, roti/ puri.
Ingredients
green chilies 2-3 as per taste
ginger 2"
mustard oil 2-3 tbsp
cumin 1 tsp
fennel seeds 1/2 tsp
hing little
turmeric pdr 1 tsp
red chili pdr 1 tsp
coriander pdr 2 tsp
tomatoes 2
potatoes medium size 6-7
water 2 cups
salt to taste
sugar 1/4 tsp
ghee 1 tsp
coriander leaves finely chopped 1 tbsp
Preparations
Crush the ginger, chilies and some salt in a mortar and pestle and keep aside.
In a cooker, add mustard oil, heat until it smokes. Add cumin seeds, fennel seeds and roast until fragrant. Add asafoetida and the paste of ginger and green chilies, and reduce the heat.
Add turmeric powder, red chili powder, coriander powder and fry for a minute.
Add washed and chopped tomatoes and saute until fragrant. Add the peeled and cubed potatoes, and mix well.
Add water, salt and sugar and mix well. Close the cooker lid and wait for 2 whistles. Remove from the stove and let it cool.
Open the lid of the cooker when cooled and mash the potatoes roughly with a masher, and boil without the lid for a minute.
Add ghee and garnish with coriander leaves and serve hot with steaming rice, roti/ puri.
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