Spicy Potato Gravy

This is my second week in Blog hopping. Week one was a great experience and relished on the outcome of coconut pistachio burfi. This week I am paired with Pinky of Pink's Recipe Diary. She is a newbie in blogging just like me. After going through her blog, I was not able to make up my mind between Hara bhara kabob and Aloo rasedar. Since aloo rasedar was one of the early posts that doesn't usually get the love it deserves, that dish made the cut. On top of it there was no picture of the dish, so it gave me a challenge to create my own. I made some changes and made it more dryer version. You could add more water for thinner gravy. For original recipe visit here.

  

Ingredients:

• Potato – 4 Big ones (Peeled, cubed, soaked in water)
• Tomato – 3 (About 1 1/2 cup - Coarsely chopped)
• Onion – 1 (About 3/4 cup - Coarsely chopped)
• Ginger and Garlic Paste – 1 Tsp.
• Turmeric - 1/2 tsp.
• Jeera – 1/2 tsp.
• Red Chili powder - 1 1/2 tsp.
• Coriander powder - 1/2 tsp.
• Cumin powder - 1/2 tsp.
• Garam masala - 1 tsp.
• Salt to taste
• Oil – 2tbsp
• Coriander Leaves - 2 tbsp. chopped

  

Method of Preparation:

~ Grind onion and tomatoes in a food processor and keep it aside.

~ In a heavy bottomed pan, heat oil. Add jeera, ginger and garlic.

~ After sauteing for half a minute, add turmeric, red chili powder. Now add the onion, tomato paste and fry them in oil for 5 minutes.

~ Add remaining dry masalas( coriander, cumin and garam masala) and continue to cook (About 10 minutes).
~ Once oil starts to separate from the masala, drain the water from potatoes and add it to the gravy. Add 1/2 cup of water. Add salt and mix throughly.
~ Now cover the pan and cook for another 15 to 20 minutes on a low flame. Keep stirring inbetween to make sure it doesn't burn at the bottom.
~ Once potatoes are done, add coriander leaves give it a stir and switch off the gas.
~ Serve it hot with puris, rotis or jeera rice.

For more information on blog hopping visit Radhika's Tickling Palates.