Potato - 5 medium
Tomato - 3 large
Ginger paste - 1 tbsp
Red chili powder - to taste
Green chili (optional)- 1
Fresh coriander leaves (optional)
Salt - To taste
Mustard or Olive Oil - 3 tbsp
DIRECTIONS
- Boil, peel and halve potatoes
- Dice tomatoes
- Split green chili lengthwise
- Heat oil in pan. If using mustard oil make sure it's smoking hot.
- Reduce heat and add ginger paste. Stir for a few minutes.
- Add diced tomatoes, increase flame to medium and fry for a few minutes till it's pureed.
- Reduce heat and add red chili powder, green chili.
- Fry for a minute on medium to high heat. Ensure that they dont stick to the bottom of the pan.
- Add a little water if you want a sauce.
- Add potatoes and mix well, ensuring that potaoes are covered in the sauce.
- Lower heat and stir for 3 mintues.
- Add salt to taste.
- Lower heat, cover pan and let simmer for a few minutes.
- Remove from heat and garnish with fresh coriander leaves.
- Serve with hot steamed rice or fresh bread.
Source : Recipe Star
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