Aloo Golbheda Jhol (Potato and tomato curry) recipe
ingredients
500 g (1.1 lb) Potatoes, peeled, cubed
250 g (9 oz)Tomatoes, diced
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1/2 tsp (1 1/2 g) Fenugreek seeds (mcthi dana)
1/2 tsp Cumin (Jeera) seeds
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 tsp (6 g) Ginger (adrak), ground
2 tsp (12 g) Garlic (lasan), pound
5 - 6 Green chillies, slit
2 tsp (4 g) Coriander (dhaniya) powder
1 tsp (2 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
250 g (9 oz)Tomatoes, diced
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1/2 tsp (1 1/2 g) Fenugreek seeds (mcthi dana)
1/2 tsp Cumin (Jeera) seeds
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 tsp (6 g) Ginger (adrak), ground
2 tsp (12 g) Garlic (lasan), pound
5 - 6 Green chillies, slit
2 tsp (4 g) Coriander (dhaniya) powder
1 tsp (2 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add asafoetida, fenugreek seeds, and cumin seeds.
2. Add potatoes, turmeric powder, and salt; stir well.
3. After 3 minutes, add ginger and garlic, and stir for a minute.
4. Add the tomatoes, green chillies, spices and 2 cups water. Boil till the potatoes are cooked and tomatoes become soft. Stir with a ladle, crushing the vegetables a little so that the gravy thickens.
5. Mix in the green coriander and cook for 2 more minutes. Serve hot.
2. Add potatoes, turmeric powder, and salt; stir well.
3. After 3 minutes, add ginger and garlic, and stir for a minute.
4. Add the tomatoes, green chillies, spices and 2 cups water. Boil till the potatoes are cooked and tomatoes become soft. Stir with a ladle, crushing the vegetables a little so that the gravy thickens.
5. Mix in the green coriander and cook for 2 more minutes. Serve hot.
serving amount
serves: 2 - 4
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