Potato Gravy
Potato gravy also known as aloo tamatar ki sabzi, is a very popular dish in India, quite popular in northern part of India.
It's a dish in a spicy and flavourful gravy.
Potato gravy or aloo tamatar ki sabzi is very easy to cook and is very delicious. It has a slight tangy taste from tomatoes.
It's very simple and yummy dish, normally served with poori/puri.
Recipe Servings: 2 - 3
Cooking time: 20 Minutes
Ingredients
- Potatoes (cut into cubes) - 3-4 medium
- Onion (finely chopped) - 1 medium
- Tomatoes (finely chopped) - 2 medium
- Garlic (finely chopped) - 4 cloves
- Green chilli (finely chopped) - 1
- Turmeric Powder - 1/2 tsp
- Red Chilli Powder - 1/2 tsp
- Cumin Seeds (jeera) - 1/2 tsp
- Mustard Seeds - 1/2 tsp
- Nigella sativa (Kalonji/Black Cumin) - 1/2 tsp
- Oil - 2 tbsp
- Salt to taste
- Water - 1.25 cups or as needed
- Coriander Leaves (finely chopped)- for garnishing (optional)
Preparation
- Wash the potatoes properly and peel them. You may use potatoes with skin. Cut them into cubes and keep them aside.
- Heat oil in a pressure cooker. Add cumin seeds, mustard seeds and kalonji (nigella sativa) into it and let them crackle.
- Then add finely chopped green chillies. Sauté for 2-3 minutes on a medium flame. Stir in between.
- Then add finely chopped onions and finely chopped garlic. Let them cook till the onions turns golden brown. Stir occasionally.
- Add finely chopped tomatoes and cook till the tomatoes becomes soft and mashy. Stir in between.
- Now add turmeric powder, salt and mix well.
- Then add potatoes into it and mix well.
- Add water and mix well again.
- Pressure cook the potatoes first on high flame. When steam starts to escape from the valve, switch to the medium flame and let it cook for 7 minutes or for 4 whistles.
- Then switch off the flame. When the pressure drops on its own, open the lid.
- Mesh few potatoes. It will make the gravy thick. But if the gravy is still thin, you may simmer it till it reaches the desired consistency.
- Lower the flame and simmer for five minutes or till it reaches the required consistency. Stir in between.
- Add when very thick, you may add some boiled water into it.
- You may garnish it with finely chopped coriander leaves.
- Serve it hot with poori/puri (an Indian bread).
