Aloo tamatar sabzi / Baby potato in tomato gravy

Servings: 2 - 3

Ingredients:

Content	Quantity	Comment
Baby potatoes	10-12
Tomatoes	2 medium	Sliced
Onions	2 medium	Sliced
Ghee	2 tbsp
Oil	2 tbsp
Garlic	3-4 cloves
Ginger	½ inch piece
Salt	To taste
Water	As required	For cooking
Kasuri methi / dried fenugreek leaves	½ tsp
Chili powder	½ tbsp.	More if you require more spice
Jeera powder	1 tbsp
Coriander powder	2 tbsp
Garam masala powder	1 tbsp
Jeera	1 tsp

Method:

Heat oil in a pan. Add garlic and ginger and saute till a nice aroma starts coming. Add onions and saute for a minute. Add tomatoes and saute. Add 1/2 tbsp of salt, kasuri methi, chili powder, jeera powder, coriander powder, garam masala powder and mix well. 

                    

                    

Cook covered till tomatoes are soft. Meanwhile prick the baby potatoes with a knife in 2-3 places and cook in salted water till soft. Drain and run cold water through it. Peel and set it aside. Cool the cooked onion, tomato mixture and grind it to a smooth paste.

                     

Heat ghee in a pan. Add jeera and curry leaves. Once the jeera starts popping, add the ground mixture, adjust salt and bring it to a boil. Add the peeled potatoes and cook covered for 2-3 minutes. Garnish with coriander leaves.

                     

Serve hot with rice, roti's, chapati's.....