Chefstoppe || aloo tamatar jhol

Prep Time

10 mins
Cook Time

25 mins
Serving
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Ingredients

Grocery List

2 tablespoon oil

1 teaspoon cumin seeds

1/4 teaspoon methi seeds (fenugreek seeds)

1 small onion, finely chopped or 1/4 cup finely chopped on

1 inch ginger - crushed to a paste or finely chopped

2-3 medium garlic cloves - crushed to a paste or finely chopp

1 green chili - finely chopped

2 medium to large tomatoes or 100 grams tomatoes or 1 cup r

250 grams potatoes or 2 large or 3 to 4 medium potatoes

1 pinch asafoetida (hing) - optional

1/2 teaspoon coriander powder (ground coriander)

1/4-1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder (ground turmeric)

1-1.25 cups water

1/2 teaspoon amchur powder (dry mango powder) - optional

1/2 teaspoon Garam Masala Powder

3 tablespoon chopped coriander leaves (cilantro leaves)

salt as required

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Source : vegrecipesofindia

Direction

How To Prepare?

making tomato puree
1. Take 1 cup roughly chopped tomatoes in a blender or mixer and make a smooth puree. Keep aside.
making aloo tamatar jhol
1. Heat 2 tbsp oil and add 1 tsp cumin seeds and 1/4 tsp methi seeds. Allow to crackle them.
2. Then add 1 inch ginger
crushed to a paste or finely chopped
2 to 3 medium garlic cloves
crushed to a paste or finely chopped and 1 green chili
finely chopped. Saute till the raw aroma of garlic and ginger goes away.
3. Now add 1/4 cup finely chopped onion.
4. Stir and saute till the onions turn translucent.
5. Add the tomato puree. If using ready tomato puree
then add 1/2 cup tomato puree.
6. Stir and saute till you see oil releasing from the sides and the raw aroma of tomatoes goes away.
7. Then add diced potatoes. About 2 large or 3 to 4 medium potatoes. Also add a pinch of asafoetida
1/2 tsp coriander powder
1/4 to 1/2 tsp red chili powder and 1/2 tsp turmeric powder. 1/2 tsp red chili powder makes bit more spicy.
8. Stir the potatoes very well. add 1 to 1.25 cups water. Also add salt. Stir and pressure cook the potatoes for 2 to 3 whistles.
9. When the pressure settles down on its own
check the potatoes. After pressure cooking
simmer for a few minutes to thicken the gravy slightly.
10. Then add 1/2 tsp amchur powder/dry mango powder (optional) and 1/2 tsp garam masala powder. Stir very well. Simmer for 3 to 4 minutes.
11. Lastly add 3 tbsp chopped coriander leaves.
12. Stir and serve aloo tamatar jhol hot with pooris
luchi or chapatis.