An easy, under 30 minute curry recipe for a quick weeknight dinner. I got to know that there was something a lot simpler in this curry, that made it what it is. There was no overpowering taste of onions or garlic. So can be preferred during Puja and small festivals at home when we have to avoid onion and garlic in our food.
1. Boil the potatoes 2. Add cumin seeds, Ginger and green chillies in the hot oil. 3. Add red hot dry chillies at least 2. 4. Add the tomato puree to it . 5. Some coriander powder to the pan and mix it well allow it to cook for some time . 6. Add the boiled potatoes , some water let it cook for sometime and aborsb the flavours. 7. Garnish with cilantro and serve with pooris or chapatis or naans.
Follow the video for full steps https://youtu.be/mLC4z5Tigsw
INGREDIENTS 2 tbsp oil/Ghee pinch hing 1 tsp Kasuri methi 1 tsp cumin / jeera Chopped ginger ½ tsp turmeric 1 tsp kashmiri red chilli 1 tsp coriander powder 3 Green chilli chopped 1 tsp salt 1 tomato (finely chopped 1½ cup water 2 potato / aloo (boiled) 2 tbsp coriander (finely chopped)