Potato Curry 3a, With Onion And Tomato Gravy/Sauce
Aloo Rasedar 3a, Pyaz Valae Rasedar Alu
This is one of the most common vegetarian dish in Northern India, both in homes and at restaurants. Potato is one vegetable that most people eat. Proportion of potatoes and peas are approximate guide only. Serves 4.
For the curry sauce/gravy:
3 tbsp. oil or ghee
1 1/2 tsp. cumin seeds*
A large pinch of asafoetida powder (optional)
2 bay leaves*
2 large, brown cardamoms*
1-2 small cinnamon sticks *
5-6 black peppers*
300 gm. or 1 large onion, peeled and finely chopped or grated
1/2 inch piece of ginger, peeled and grated
2-3 cloves garlic, peeled and grated/crushed (optional)
2 medium or 150 gm. tomatoes, chopped or use 1 cup tinned tomatoes
1 level tsp. turmeric powder
2 level tsp. coriander powder
1/4 tsp. chilli powder or to taste
Water for gravy/sauce
1/2 tsp. Garam Masala
A handful of coriander leaves, washed and chopped
Peel and wash potatoes. Chop into approximately 2 inch pieces
Peel, chop/grate/blend the onions, ginger and garlic.
Heat oil and add spices marked *. Once the cumin seeds crackle, add onion, ginger and garlic. Fry on moderately high heat until golden to light brown.
Add tomatoes, ground spices and Salt. Continue stir-frying on medium heat, until oil separates or the spice mix looks shiny.
Add potatoes and stir gently, till coated well with the spice mix and begin to stick just a little to the pan.
Add just enough water to cover the potatoes and bring to a boil. Turn heat to low and simmer until potatoes are cooked through. Thickness of the gravy/sauce is a personal choice. Add water accordingly.
Add garam masala, close the lid, for the flavours to infuse.
Just before serving, re-heat. If you have cooked it in advance, the gravy may thicken a little as it cools. It may need a little additional water during heating.
Add 1/2 the coriander leaves, if using.
Mix and transfer to a bowl and garnish with the remaining coriander leaves.