This sabji is usually children's favourite.
At my home, its like my last-minute saviour. when i dont want to spend much time in kitchen, i opt for this sabji.
Usually people don't use kasoori methi in this sabji but adding it gives this sabji a feeling and taste of 'poori wali aloo ki sabji'.
Serves - 4
Cooking time - 13 min
Preparation time - 5 min
Potatoes (peeled, diced and washed) - 4 cups
Tomato - 4 (it should yield 1 1/2 cup puree)
Water - 3 cups
Oil- 1 tbsp
Cumin Seeds (Jeera) - 1 tsp
Asafoetida (Hing) - a pinch
Turmeric Powder (Haldi) - 3/4 tsp
Coriander Powder (dhaniya powder) - 1 tsp
Red Chilli Powder - 1/2 tsp
Kasoori Methi - 1 1/2 tsp
Salt - to taste
- Heat oil in a pressure cooker.
- Crackle the cumon seeds and asafoetida.
- Add all the spices.
- Add fresh tomato puree.
- Let it cook for 3-4 min on medium flame.
- Add potatoes and water.
- Close the lid properly.
- Wait for first whistle and slow down the heat to lowest.
- After 8 min, turn off the flame.
- Open the pressure cooker and mash some of the potato pieces with the back of a spoon. (This makes the gravy thick)
- Garnish with coriander (optional)
- Rasedar aloo tamatar is ready to serve.