Aloo Tamatar
Equipment
- Heavy-based Pan
Ingredients
- 250 ml Mustard oil (1 cup)
- 2-3 Red chillies dried
- 1 1/2 tablespoons Coriander seeds
- Asafoetida pinch of
- 4 Tomatoes chopped
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 150 g Potato (1 medium), cut into chunks
- 4-5 Green chillies slit in half lengthways and de-seeded
- Salt
- 4 tablespoons Coriander (cilantro) leaves chopped, to garnish
Instructions
- Heat the oil in a heavy-based pan over high heat, then reduce the heat, add the dried red chillies and coriander seeds and stir-fry for 1 minute, or until the seeds start to splutter and the chillies turn a shade darker.
- Add the asafoetida, stir, then add the tomatoes and cook for about 1 minute. Add the turmeric and chilli powder, then season with salt. Cook for about 2-3 minutes, or until the tomatoes become soft and well blended.
- Pour in 250ml / 8fl oz (1 cup) water and bring to a boil. Add the potato and green chillies and cook for about 8-10 minutes, or until the potatoes are soft and the sauce is thick. Garnish with chopped coriander.
Video
Nutrition
Serving: 4gSodium: 168mgCalcium: 33mgVitamin C: 30mgVitamin A: 1267IUSugar: 5gFiber: 5gPotassium: 496mgCalories: 624kcalSaturated Fat: 7gFat: 63gProtein: 2gCarbohydrates: 16gIron: 1mg
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