Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Potatoes, boiled, peeled and cut into large cubes |
4 |
| 2 |
Green chilies, finely chopped |
5-6 |
| 3 |
Ginger, peeled & finely chopped |
1 teaspoon |
| 4 |
Tomatoes, finely chopped |
4 |
| 5 |
Sindhav salt |
1 teaspoon |
| 6 |
Coriander powder |
1+ 1/2 teaspoons |
| 7 |
Cumin seeds |
1 teaspoon |
| 8 |
Asafetida |
a pinch |
| 9 |
Oil or ghee |
3 tablespoons |
| 10 |
Fresh coriander powder, finely chopped |
3 tablespoons |
| Method |
|
Heat oil or ghee in a pan or kadahi over medium-high heat, add cumin seeds and let it splutter, now add chilies and chopped ginger and fry for 1 minute. Add tomatoes, asafetida and, salt and coriander powder, stir and cook over medium heat until tomatoes becomes tender. Add potatoes with 2-3 cups of water, bring to a boil and cook over low heat until gravy becomes thick. Garnish it with chopped coriander and serve.
|
| Servings -3-4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
You can also add red chili powder, garam masala or cumin powder to make it even more spicy.
|
| Served
With... |
|
Paratha or puri |
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
