- 3 large potatoes
- 2 ripe red tomatoes (peas optional)
- 2 onions chopped
- 1 teaspoon cumin seeds
- A pinch of hing (asafoetida )
- ¼ teaspoon turmeric powder
- 1 teaspoon chilli (pepper) powder
- 1 teaspoon roasted cumin powder (jeera powder )
- ½ teaspoon amchoor powder
- 1 tablespoon oil
- A pinch of sugar
- Salt to taste
- 1 cup water
- Coriander leaves for garnishing
This is my hubby’s all season favourite, a simple vegan preparation with potatoes, tomatoes and onions that goes well with paranthas/ parottas/ parathas/ chapathi. It reminds him of his early childhood in Karol Bagh part of New Delhi. It has a tangy mildly spicy flavor and very easy to prepare. You just cant go wrong with the Aloo tamatar ki subji………
METHOD:
- Cut the potatoes into halves and cut them into thin slices.
- Heat oil in a pan, add hing and jeera and allow it to splutter.
- Add onions and fry them till golden brown.
- Add chilli powder, turmeric powder, cumin powder and tomatoes. Fry well.
- Add the potatoes, salt sugar and mix well.
- Add a cup of water and pressure cook till one whistle.
- Add amchoor powder and garnish with coriander leaves.