Quick Aloo Subzi (Potato curry)

Ingredients:

• 1 tbsp Ghee

• 3 tomatoes - pureed

• 2 teaspoon ginger-garlic paste

• 1/2 tsp Hing (asafoetida)

• 1 tsp cumin seeds

• 2 tsp Coriander Powder

• 1 tsp Fennel Powder or fennel seeds

• 1/2 tsp Turmeric Powder

• 1/2 teaspoon Red Chili Powder

• 1/2 tsp Garam Masala Powder

• 3-4 potatoes peeled and cubed.

• Salt to taste

• 1 tsp Amchoor Powder (dry mango powder)-optional

• 2 tbsp Fresh Coriander (Chopped) for garnishing.

• 2 Bay leaves (optional)

• 2 tbsp Yogurt (optional but preferred)

Directions:

• Heat ghee in a pan.

• Once the oil is hot, add asafoetida and cumin seeds and let them crackle for a few seconds.

• Add tomato ginger-green paste and cook for 2 minutes.

• Add coriander powder, fennel powder, turmeric powder, red chili powder, and garam masala powder and cook until oil separates from the sides.

• Add the cubed potatoes to the pan.

• Add 2 cups of water, dry mango powder, and salt to taste.

• Cook until potatoes are nicely cooked and the gravy a little thick.

• Add more water if required.

• Garnish with fresh coriander

Serve potato curry with Roti or Spinach roti. Spinach roti recipe is provided on my webpage under recipes.

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