Aloo tamatar ki sabzi taters in thin, spicy, flavorful gravy. This punjabi aloo curry is created in pressure oven.
It's thin yet spicy, scrumptious gravy. It's slight tangy taste from tomato plants. Inclusion of anardana powder adds slight sweetness. Plus it adds tang towards the dish.
Any potato side dish goes well with puri. So within 24 hours I additionally made masala puri to choose this. We'd it as being a lunch on Sunday.
Fundamental Info:
Preparation time: fifteen minutes
Cooking: twenty minutes
Cuisine: Punjabi, North Indian
Category: Primary course Curry
Ingredients:
Oil two tablespoons
Onion cup, finely chopped
Ginger root paste or freshly grated 1 teaspoon
Garlic clove paste or freshly grated 1 teaspoon
Eco-friendly chili 1, chopped finely
Tomato 1 cup, finely chopped
Salt to taste
Red chili powder 1 teaspoons
Turmeric powder teaspoon
Coriander powder 1 teaspoon
Anardana powder (dried pomegranate seeds powder) 2 teaspoons
Taters 2 large or 2 cups cubed
Water 1 cups
Garam masala teaspoon
Kasoori methi (dried fenugreek leaves) 1 teaspoon, gently crushed
Cilantro or coriander leaves two tablespoons, finely chopped
Steps to make aloo tamatar ki sabji (Step-by-step Recipe with Photos):
1) Heat the oil inside a pressure oven on medium heat. Once hot add chopped onions. Sprinkle little salt and blend to hurry in the process.
3) Adding ginger root paste, garlic clove paste and eco-friendly chili.
5) Adding chopped tomato plants and blend.
7) Adding remaining salt, turmeric powder, red chili powder, coriander powder and anardana powder.
9) Add cubed taters.
11) Add water. Cover the oven with lid, place the weight on.
12) Pressure prepare it for just two whistles. Then switch off the stove. Allow the pressure go lower alone. Then open the lid. Look into the potato by inserting a knife, it ought to be soft and tender.
13) Mash couple of taters using back from the spatula. It will help to thicken the gravy.
14) Again turn heat on medium and allow it to simmer for just two-3 minutes. You are able to skip this task, when the gravy consistency will work for you.
15) Add garam masala and kasoori methi.
17) Lastly add chopped cilantro leaves.
Last a few minutes resting time is needed/must. So not skip it. By now, gravy will thicken slightly and taters may have serious amounts of set.
&- Take a look at other curry recipes &-
Cuisine: Punjabi, North Indian
Yield: 2-3 Servings
- Oil - two tablespoons
- Onion - cup, finely chopped
- Ginger root paste or freshly grated - 1 teaspoon
- Garlic clove paste or freshly grated - 1 teaspoon
- Eco-friendly chili - 1, chopped finely
- Tomato - 1 cup, finely chopped
- Salt - to taste
- Red chili powder - 1 teaspoons
- Turmeric powder - teaspoon
- Coriander powder - 1 teaspoon
- Anardana powder (dried pomegranate seeds powder) - 2 teaspoons
- Taters - 2 large or 2 cups cubed
- Water - 1 cups
- Garam masala - teaspoon
- Kasoori methi (dried fenugreek leaves) - 1 teaspoon, gently crushed
- Cilantro or coriander leaves - two tablespoons, finely chopped
- Heat the oil inside a pressure oven on medium heat. Once hot add chopped onions. Sprinkle little salt and blend to hurry in the process.
- Prepare till onions are soft and translucent.
- Adding ginger root paste, garlic clove paste and eco-friendly chili.
- Saute for any minute. Or up until the raw odor of ginger root garlic clove disappears.
- Adding chopped tomato plants and blend.
- Prepare till tomato plants are soft and mushy.
- Adding remaining salt, turmeric powder, red chili powder, coriander powder and anardana powder.
- Mix well and prepare for just two minutes. You will observe couple of specks of oil on the top.
- Add cubed taters. Stir well.
- Add water. Cover the oven with lid, place the weight on.
- Pressure prepare it for just two whistles. Then switch off the stove. Allow the pressure go lower alone. Then open the lid. Look into the potato by inserting a knife, it ought to be soft and tender.
- Mash couple of taters using back from the spatula. It will help to thicken the gravy.
- Again turn heat on medium and allow it to simmer for just two-3 minutes. You are able to skip this task, when the gravy consistency will work for you.
- Add garam masala and kasoori methi.
- Stir well. Switch off the stove.
- Lastly add chopped cilantro leaves.
- Mix well and get forced out covered for five minutes. Then it's prepared to serve.
- Last a few minutes resting time is needed/must. So not skip it. By now, gravy will thicken slightly and taters may have serious amounts of set.
