Serves: 3-4
Heat: Medium / Preparation Time: 10 Mins. / Cook Time: 20 Mins.
- 1 pieces green chilli
- 1/4 teaspoon Ananta Garam Masala
- 1 teaspoon salt
- 1/4 teaspoon Ananta Turmeric
- 3 teaspoon Ananta Coriander Powder
- 1 teaspoon Ananta Bedmi Aloo Subzi Masala
- 2 tablespoon vegetable oil
- 3 potatos
- 2 tablespoon cilantro
- 2 cup water
- 1 teaspoon ginger
- 1/2 teaspoon Ananta Chili Powder
- 1 teaspoon Ananta Cumin
- 2 tomatos
- 1 teaspoon Ananta Hing
Method:
- Take the boiled potatoes and peel them. Chop these potatoes in small pieces and roughly mash them. Once done keep them aside and chop tomatoes on a chopping board.
- Take a sauce pan, keep it on medium flame and pour vegetable oil in it. Heat the oil for a minute and then add cumin seeds in it. Let the cumin seeds sizzle and then add chopped tomatoes to the pan. Mix the mixture well.
- Cook the tomatoes until they turn soft and squishy. After that add Ananta coriander powder, Ananta turmeric, Ananta chili powder, Ananta bedmi subzi masala and ginger to the mixture. Stir fry this for about 2 minutes until you see the tomato is separating from the oil.
- Next add the mashed potatoes in the pan along with salt. Mix all the ingredients well and pour water in it. When the water comes to a boil, cover the pan wih a lid and let it cook for about 15 minutes on low flame.
- To adjust the consistency of the gravy, add the some more water to the gravy accordingly. In the end add cilantro, garam masala and green chilies to the gravy.
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