Uttarakhand Aloo Tamatar Pahadi Potato Tomato Mustard Oil Sabzi

Method

1. 1

   Heat 2 tbsp mustard oil to smoking in a pan.

2. 2

   Reduce to medium. Add cumin seeds — sizzle.

3. 3

   Add asafoetida. Add grated ginger and finely chopped green chillies. Stir 30 seconds.

4. 4

   Add finely chopped tomatoes. Cook on medium heat for 6 to 7 minutes, stirring regularly, until completely soft and the oil begins to separate at the edges of the pan.

5. 5

   Add turmeric, coriander powder, red chilli powder and salt. Stir and cook 2 minutes.

6. 6

   Add potato cubes. Toss to coat thoroughly with the tomato masala.

7. 7

   Add 1/4 cup water. Cover and cook on medium-low for 12 to 14 minutes, stirring every 4 minutes, until potatoes are completely tender.

8. 8

   Uncover. Increase to medium-high and cook 2 minutes to dry off any remaining moisture.

9. 9

   Add amchur. Toss well. Garnish with fresh coriander.

10. 10

    Serve with roti or alongside jholi and rice.