Aloo Sabji

Ingredients(for 1 medium bowl (approx. 200g) per serving)

• 3 medium (300g) Potatoes (aloo)
• 1 medium, finely chopped Onion (pyaz)
• 1 large, chopped Tomato (tamatar)
• 1, slit Green chilli (hari mirch) - optional
• 1 inch, grated Ginger (adrak)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• 1 tsp Coriander powder (dhaniya powder)
• 1/2 tsp Red chilli powder (lal mirch) - optional
• 1/4 tsp Garam masala - optional
• to taste Salt (namak)
• 1 tbsp Mustard oil (sarson ka tel (can use sunflower or olive oil for lighter version))
• 2 tbsp, chopped Fresh coriander leaves (hara dhaniya)
• 3/4 cup Water

Instructions

1. 1

   Wash, peel, and cut the potatoes into small cubes. Finely chop the onion, tomato, green chilli, and coriander leaves. Grate the ginger.

   5 minutes

   Try to chop potatoes evenly for uniform cooking.

2. 2

   Heat mustard oil in a kadhai over medium flame. Add cumin seeds and let them splutter.

   2 minutes

   For a lighter flavour, use sunflower or olive oil, but mustard oil gives an authentic North Indian touch.

3. 3

   Add chopped onion and sauté until golden brown. Mix in grated ginger and green chilli, sauté for another minute.

   4 minutes

   Adding a pinch of salt helps onions cook faster.

4. 4

   Add chopped tomatoes, turmeric powder, coriander powder, red chilli powder, and salt. Cook until tomatoes turn soft and oil starts to separate.

   4 minutes

   Mash tomatoes slightly with the back of the spoon for a smoother gravy.