Halwai Style Aloo Tamatar Gravy (no garlic/onion)

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Ingredients:

200 gms  Potatoes boiled

2 -3 big tomatoes roughly chopped

2 green chillies

2 -3 small cinnamon sticks

5 cloves

1 big black cardamom

2-3 small green cardamon

1 tej patta/bay leaf

2 tsp Jeera seeds

1 tsp hing

2 tbsp Rai/Mustard Oil

1 tsp paprika/kashmiri red chilli powder

1 tsp tikhalal red chilli powder

2 tsp coriander powder

1/2 tsp haldi/turmeric

1 tsp cumin/jeera powder

1-2 tsp kasuri methi

Salt as per taste

chopped coriander leaves


Recipe:

1. Clean and boil the potatoes for 3-4 whistles. Once the pressure is released remove from cooker, drain the hot water and immerse the same in cold water. This tip helps easy peel of boiled potato skin.

2. Break the boil potatoes to med - small pieces with hands and keep aside.

3. Blend tomatoes and green chillies together without water. Keep it aside.

4. Take a kadai add mustard oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste.

5. Add jeera seeds and then all the khada garam masala and saute the same till nice aroma comes. Later add tomato puree to the same.

6. Saute the same till the raw smell of tomatoes goes off. Then add all the dry spices or masala powders one by one. Add 1 tsp of kasuri methi. Mix well and finally add salt as per taste.

7. Saute till the gravy starts leaving oil from sides. Add the potatoes to the gravy and mix well.

8. Add water if the gravy is very dry. Bring the gravy to boil. 

9. Finally add 1 tsp of kasuri methi and chopped coriander leaves. Cover and let the gravy simmer for a min and then switch off the flame.

10. Aloo Tamatar/Tomato gravy in Halwai Style is ready to serve with garam garam ghee roti or puri.


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