- Making Tomato Puree: Take 1 cup roughly chopped tomatoes in a blender or mixer and make a smooth puree. Keep aside. Making Aloo Tamatar Jhol Heat 2 tbsp oil and add 1 tsp cumin seeds and 1/4 tsp methi seeds. Allow to crackle them. Then add 1 inch ginger, crushed to a paste or finely chopped, 2 to 3 medium garlic cloves, crushed to a paste or finely chopped and 1 green chili, finely chopped. Saute till the raw aroma of garlic and ginger goes away. Now add 1/4 cup finely chopped onion. Stir and saute till the onions turn translucent. Add the tomato puree. If using ready tomato puree, then add 1/2 cup tomato puree. Stir and saute till you see oil releasing from the sides and the raw aroma of tomatoes goes away. Then add diced potatoes. About 2 large or 3 to 4 medium potatoes. Also add a pinch of asafoetida, 1/2 tsp coriander powder, 1/4 to 1/2 tsp red chili powder and 1/2 tsp turmeric powder. 1/2 tsp red chili powder makes bit more spicy. Stir the potatoes very well. add 1 to 1.25 cups water. Also add salt. Stir and pressure cook the potatoes for 2 to 3 whistles. When the pressure settles down on its own, check the potatoes. After pressure cooking, simmer for a few minutes to thicken the gravy slightly. Then add 1/2 tsp amchur powder/dry mango powder (optional) and 1/2 tsp garam masala powder. Stir very well. Simmer for 3 to 4 minutes. Lastly add 3 tbsp chopped coriander leaves. Stir and serve aloo tamatar jhol hot
Aloo tamatar job
#myrecipe
By Radha Nelanti
Jan, 12th
567
Servings
4 persons
Cook Time
25 minutes
Ingredients
16
- 18
Ingredients
- Oil
- Cumin
- Fenugreek
- Onion
- Ginger
- Garlic
- Green chillies
- Garam masala
- Coriander
- Tomatoes
- Potato
- Hing
- Coriander powder
- Red chilli powder
- Turmeric powder
- Water
- Amchur powder
- Salt
