Saturday, 25 May 2013


If you're looking for an easy, simple, healthy dish idea, then try out this quick Dhania-Aaloo-Tomato curry. This is a typical aloo in tomato gravy recipe. In my Sasural, it is made on most  fasting and festivals and can mostly be enjoyed with paratha n poories. Traditionally no onions-garlics are added.

Ingredients :-
Boiled Potato - 3 nos.
Tomatoes - 2 nos.
Ginger - 1 inch
Green Chillies - 3 -4 nos.
Turmeric powder - 1/2 tsp
Dhania powder - 1/2 tsp
Panch phutan - 1 tsp
Dry red chilli - 1 no.
Kasoori Methi (Dry methi leaves) - 1tsp
Roasted Cumin seeds(1/2 tsp), fenugreek (Methi) seeds(1/2 tsp), Coriander seeds(1 tsp)
Salt as per taste
Water - 2 cups
Oil or ghee - 2 tsp
A Bunch of Coriander Leaves

Method :-
Heat 2 tsp oil or ghee in a kadhai. Add panch-phutan, when it splutter add dry red chilli, grated ginger and saute for a second. Add chopped tomatoes, fry for a while and then add salt, haldi powder, dhania powder, kasoori methi and fry until oil separates. Then add mashed potatoes and fry for sometime. Add roasted cumin, fenugreek and coriander powder to it and mix well. Now add 2 cup water and cover with a lid. Bring to boil, cook on a medium flame for 5-8 mins. Stir the contents in between. When the contents become thicken, remove the kadhai from fire. Garnish with coriander leaves and Serve hot with poories, parathas or chapatties !!