Ingredients:
- Cooking oil 3-4 tbs
- Aalo (Potatoes) medium peeled & cubes ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch (Red chilli) crushed 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Haldi powder (Turmeric powder) ¼ tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Garam masala powder ¼ tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Sabut dhania (Coriander seeds) crushed 1 tsp
- Tamatar (Tomatoes) 4 medium
- Water ¼ Cup or as required
- Dahi (Yogurt) whisked 3 tbs
- Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
- Adrak (Ginger) julienne
- Hari mirch (Green chillies) 3
- Hara dhania (Fresh coriander) chopped
Directions:
In a wok,add cooking oil,potatoes & mix well on high flame until light golden (2-3 minutes).
Turn flame to low,add ginger garlic paste & mix well.
Add salt,red chilli crushed,cumin seeds,turmeric powder,kashmiri red chilli powder,garam masala powder,red chilli powder,coriander seeds,mix well & cook for 1-2 minutes.
Cut tomatoes in two halves and place them over potatoes,add water,cover & cook on low flame for 8- 10 minutes.
Remove the skin and mash tomatoes with the help of the masher.
Add yogurt,mix well and cook on medium flame until oil separates (2-3 minutes).
Add dried fenugreek leaves,ginger,green chillies,fresh coriander,cover & simmer on low flame for 2-3 minutes & serve.
Ajza:
- Cooking oil 3-4 tbs
- Aalo (Potatoes) medium peeled & cubes ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch (Red chilli) crushed 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Haldi powder (Turmeric powder) ¼ tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Garam masala powder ¼ tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Sabut dhania (Coriander seeds) crushed 1 tsp
- Tamatar (Tomatoes) 4 medium
- Water ¼ Cup or as required
- Dahi (Yogurt) whisked 3 tbs
- Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
- Adrak (Ginger) julienne
- Hari mirch (Green chillies) 3
- Hara dhania (Fresh coriander) chopped
Directions:
Karahi mein cooking oil aur aalo dal dein aur tez annch per light golden ho janay tak ache tarhan mix ker lein (2-3 minutes).
Chulha halka ker dein aur adrak lehsan paste dal ker ache tarhan mix ker lein.
Namak,lal mirch crushed,zeera,haldi powder,Kashmiri lal mirch powder,garam masala powder,lal mirch powder aur sabut dhania dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Tamatar ko do hisson mein cut ker lein aur aalo ka upper rakh dein,pani dal ker dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Skin ko nikal lein aur masher ki madad sa ache tarhan tamatar ko mash ker lein.
Dahi dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (2-3 minutes).
Kasuri meethi,adrak aur hara dhania dal ker dhak dein aur halki ancch per 2-3 minutes kliya dum per rakh dein & serve karein!