22 April, 2017
Quick Potato Veggie
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- Turmeric Powder
-
- Chili Powder
-
- Chopped Onions
-
- Chopped Garlic
-
- Chopped Tomatoes
-
- Coriander Powder
Ingredients:
- Onion : 1
- Tomato : 1
- Garlic cloves : 2 Finely chopped
- Potato : 2-3 Potatoes
- Chili powder : 1 table spoon chili powder or As per spice level
- Coriander powder : 1 table spoon
- Salt
- Asafoetida : Pinch
- Turmeric powder : Half teaspoon
- Sugar : Not required but if you like sweet food in that case 1 table spoon
- Cooking oil : 3-4 table spoons
- Mustard seeds : 1/2 tea spoon
- Finely chopped Fenugreek : 2-3 table spoons
- Water
Cooking Vessel : Use Pressure Cooker
Serves : 2 people
Preparation time : 20 minutes
Preparation:
- Peel the potatoes and chop them into small cubes as shown in the image above.
- Finely chop the onions and garlic.
- Take the bottom half of the pressure cooker, put it on stove and set it to low flame.
- Add cooking oil in the cooker. Add asafoetida powder and mustard seeds.
- Let the mustard seeds crackle and than add chopped garlic. Sauté them until golden brown in color.
- Add chopped onions to the mixture and salt. Let the onions turn a bit yellow in color.
- Add potatoes to the mixture and sauté for 1-2 minutes.
- Add tomatoes, turmeric powder, red chili powder, coriander powder and sugar to the mixture and mix it properly.
- Now add some water, ideally to the point when it covers the entire mixture. You can add more if you want the gravy to be thin or less if you want it to be thick.
- Close the pressure cooker. Increase the heat to medium flame.
- Let it whistle for 3-4 times and switch off the gas/stove.
- Let the steam pass out and open the cooker. Garnish the veggie with chopped fenugreek leaves.
- You can have it with rice or any Indian bread as per your preference.
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