Who knew I would get to love the kitchen so much. Naturally, there are several parts to my love story with the Kitchen, but here, I'll just give a background to one such.
- 4 semi-boiled, medium-sized aloo (potatoes) [roughly broken by hand into two/three pieces]. Retain the
- 1 medium sized onion [chopped fine]
- 2 medium sized tomatoes [chopped fine]
- 1 bunch tender coriander leaves [chopped fine]
- 3 large garlic pods [crushed well]
- 1 index-finger size ginger [grated fine]
- 2 tbsp mustard oil
- 1 tsp turmeric powder
- 1/2 tsp of homemade garam masala
- 1 Maggie veg masala
- Salt to taste
- 1 bay leaf
- 3 clove pods
1. Heat the mustard oil till it begins to smoke and then add the cummin seeds.
2. Add bay leaf. cloves
3. Quickly after it, add the pierced green chillis (to avoid it bursting)
4. Add ginger, stir for a few seconds.
5. Then add the chopped onions. Fry till transluscent
6.Add chopped tomatoes and all masalas. Fry till the paste begins to leave oil at the sides
7. Add the semi-broken potatoes and fry for 1 minute
8. Add 2-3 cups of water depending on the consistency you prefer (use the water that was used for boiling the potatoes)
9. Add 3/4 of the chopped coriander
10. Cover and bring to simmer.
11. Add 1/4 tsp of garam masala, 1/2 tsp of coriander powder (optional)
12. Add remaining chopped coriander as garnish.
Serve hot with lachha paratha, rice or bread.