Saturday, 16 November 2013


Ingredients :- 
Medium size Aloo (Potato) - 3 nos.
Tomato chopped /Puree - 2 nos.
Grated Ginger  - 1tsp
Dry red chilli - 2 nos.
Green Chillies - 2nos. (Chopped)
Few Coriander Leaves
Carom (Ajwain) seeds - 1 tsp
A pinch of Hing (Asafoetida)
Amchur (Dry Mango) Powder - 1 tsp (Optional)
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Kala Namak (Black Salt) - 1/2 tsp
Salt to taste
Water - 1/4 cup
Ghee/ Refined / Olive oil - 1 tsp

Method :-
Heat Oil or ghee in a pressure cooker or heavy bottomed pot. Add ajwain (Carrom) seeds and hing, when it crackles add dry red chilli, green chillies chopped, grated ginger and saute a while. Then add chopped tomatoes (Or tomato puree) and a pinch of salt and cook covered till oil separates. Add potato pieces, turmeric powder, coriander powder, black salt and mix it well for 5 mins. Add little water or as your required and mix and cover the lid. Cook it for 2-3 whistles in low-medium flame. Switch off the flame. Let it for few minutes. Garnish with coriander leaves and Serve with Phulka, Poori or Paratha as your choice in your fasting days. 
NOTE :- Any one can use boiled potatoes also and cook it directly in a pan. I have used raw potato, that's why cooked in Pressure cooker for consuming less time. 

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