Thursday, October 14, 2010
RECIPE SERVES 2
2 potatoes, 1 tomato
Spices for Tadka/vaghaar : 1/2 tablespoon oil, 1/2 teaspoon rai, 1/2 teaspoon jeera, 1/8 teaspoon hing, 1/2 tablespoon garlic paste, 1/4 tablespoon ginger paste, 1/4 tablespoon green chilli paste
Spices for Sabzi : 1.5 teaspoons salt, 1/4 teapsoon haldi, 2 teaspoons Red Chilli powder, 2 teaspoons Pav Bhaaji Masala (optional), 3 teaspoons Dhaanajeeru (dhaniajeera - coriander cumin powder)
Optional : Garam Masala (to taste) Lime juice (if you wish to make it more tangy)
1/3 cup fresh cut cilantro for garnish
1. Wash, cut the potatoes in half & place them in a pressure cooker utensil. Pour 2 cups water in the pressure cooker pan. Place the utensil that has potatoes in the water.
Close the lid. Cook to 3 whistles. Let cooker cool completely.
After cooker cools down, with a slotted spoon, remove the potatoes on a tray & let them cool to room temperature for 1 hour.
After 1 hour, peel & cut in medium size cubes.
2. Prepare the Tadka. In a saucepan on 5/10 flame setting, add 1/2 tablespoon oil. Once it is hot, add 1/2 teaspoon rai, 1/2 teaspoon jeera, 1/8 teaspoon hing, 1/2 tablespoon garlic paste
Mix once. Add the potatoes, 1 tomato finely cut, add 2 cups water, add spices - 1.5 teaspoons salt, 1/4 teapsoon haldi, 2 teaspoons Red Chilli powder, 2 teaspoons Pav Bhaaji Masala, 3 teaspoons Dhaanajeeru (dhaniajeera) Mix well.
Optional: Garam Masala (to taste) Lime juice (if you wish to make it more tangy)
Let sabzi cook on medium heat for 6-8 minutes till tomatoes soften and oil starts floating on top of the sabzi.
Lift 7-8 potato pieces with a big spoon, mash them completely with a smaller spoon & add them back in the sabzi. This will slightly thicken the gravy.
Garnish with 1/3 cup fresh cut cilantro. Serve hot with rotis or pooris.
Prepare and enjoy !!!
Posted by falguni at 9:41 AM