500 g (1.1 lb) Tomatoes
250 g (9 oz) Potatoes, peeled, quartered
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, large, finely sliced
250 g (9 oz) Potatoes, peeled, quartered
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, large, finely sliced
Grind to a paste:
6 Garlic (lasan) cloves
3 Green chillies
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
4 tbsp (60 ml) 2 fl oz Water
Salt to taste
2 tbsp (40 g) 19 1/2 oz Jaggery (gur) or sugar
3 Green chillies
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
4 tbsp (60 ml) 2 fl oz Water
Salt to taste
2 tbsp (40 g) 19 1/2 oz Jaggery (gur) or sugar
method
1. Boil the tomatoes for a minute, drain and keep aside to cool. Then peel and chop.
2. Alternatively, blend the tomatoes for a few seconds without boiling or peeling them.
3. Heat the oil in a pan; add the onion and saute till golden brown. Remove and drain the excess oil.
4. In the same pan, add green chilli paste and saute for a minute or so. Add the potatoes and water; cook covered, on low heat, for 5 minutes.
5. Add the chopped tomatoes or tomato puree and salt; continue to cook for 10 more minutes.
6. Add jaggery or sugar and cook covered till the potatoes turn soft. Serve garnished with fried onions.
2. Alternatively, blend the tomatoes for a few seconds without boiling or peeling them.
3. Heat the oil in a pan; add the onion and saute till golden brown. Remove and drain the excess oil.
4. In the same pan, add green chilli paste and saute for a minute or so. Add the potatoes and water; cook covered, on low heat, for 5 minutes.
5. Add the chopped tomatoes or tomato puree and salt; continue to cook for 10 more minutes.
6. Add jaggery or sugar and cook covered till the potatoes turn soft. Serve garnished with fried onions.
serving amount
serves: 4
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