Indian
Indian - Curries and Gravies
Puri
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 4 potatoes, boiled, peeled and cubed
- • 2 tbsp vegetable oil
- • 1 tsp cumin seeds
- • 1/4 tsp asafoetida
- • 1 tsp grated ginger
- • 2 tomatoes, finely chopped
- • 1/2 tsp turmeric powder
- • 1 tsp red chili powder
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Heat the oil in a kadhai and splutter the cumin seeds and asafoetida.
2
Phase 2
Add the ginger and tomatoes with the turmeric and chili powder and cook until the tomatoes turn mushy and release oil.
3
Phase 3
Add the potatoes with 1 1/2 cups water and salt and simmer 8-10 minutes, lightly mashing a few cubes to thicken the gravy.
4
Phase 4
Scatter the coriander on top and serve this aloo tamatar sabzi hot with freshly puffed puris.