Potatoes with Spicy Tomato Gravy

Aloo Tamatar ki Sabji or Potatoes with hot tomato sauce is an exemplary blend and a well known North Indian dish. Aloo Tamatar, is tasty and delectable and the best part is that it runs well with every single diverse sort of bread and rice. 

Fixings 

3 medium-sized potatoes (bubbled and peeled) 

1 glass tomatoes (finely hacked) 

2 Tbsp oil ((canola or vegetable)) 

1 tsp cumin seeds (jeera) 

1/8 tsp asafetida (hing) 

3 tsp coriander powder (dhania) 

1/2 tsp red bean stew powder 

1/4 tsp turmeric (haldi) 

1 tsp finely ground ginger 

1 tsp salt 

2 mugs water (approx. 2 containers) 

1/4 tsp garam masala 

2 Tbsp finely cleaved cilantro (dhania) 

1 pieces green bean stew (seeded and cut into little , discretionary) 

Technique 

Soften the potatoes by hand up nibble measure pieces and generally squash them, this ought to make around 3 containers. 

Warm the oil in a pot over medium high warmth. Oil ought to be decently hot, when you include the cumin seeds they ought to break right of way. Include cumin seeds, and asafetida, as cumin seeds split include the tomatoes. 

Cook the tomatoes until they are delicate and soft. Include alternate flavors coriander powder, turmeric, bean stew powder and ginger, panfry until tomato begin isolating from oil. This ought to take around 2 minutes. 

Include potatoes and salt blend them well with flavors, include water, as potatoes come to bubble cover the skillet and lower the warmth to medium and let it cook for around ten minutes. 

Blend the potatoes and squash a few potatoes as blending the potatoes, this will thickness to sauce. Modify the water in sauce to your enjoying; sauce will thicken as it will cool. 

Include garam masala and cilantro, and green chilies this is discretionary. Blend it well kill the warmth and cover the container.