500 gms boiled potatoes cut into cubes
3 tbsp vegetable oil
Pinch of asafoetida
1 green chilli slit lengthwise (add an extra one if you prefer a spicy curry)
1 1/2 inch ginger finely grated
3 medium tomatoes finely chopped
1 tbsp tomato puree
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp mild chilli powder
Pinch of sugar
Salt to taste
Fresh coriander for garnish
In a dry frying add the cumin seeds and roast on a low flame for 2-3 minutes. The seeds will begin to change colour slightly and release their aroma. Turn the heat off and cool the cumin seeds. Now crush them to a coarse powder in a pestle and mortar or coffee grinder and set aside.
In a heavy bottom sauce pan heat the oil on a medium flame. Add the asafoetida and chilli, cooking for a couple of seconds. Now add the grated ginger and stir well making sure it doesn’t stick to the pan. Fry for 2-3 seconds and add the chopped tomatoes.
Fry the tomatoes on a medium heat for 5-6 minutes, they will start to go mushy and soften. At this stage add the tomato puree and stir well for a further minute. Turn the heat low and add the boiled cubed potatoes, stir well coating the potatoes in the tomato gravy. Add the cumin powder, coriander powder and chilli powder along with the sugar and salt. Stir well and add the water. Bring to a boil and simmer on a low heat with the lid on for 3-4 minutes stirring halfway through. Add a little more water if its too thick although your looking for a slightly thicker gravy rather than a watered down consistency.
Garnish with coriander and serve with puris or chapattis and some onion salad.