Uttarakhand Aloo Tamatar Pahadi Potato Tomato Mustard Oil Sabzi

Ingredients

• 4 medium potatoes — peeled and cubed 2 cm
• 3 tomatoes — finely chopped
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 tsp ginger — grated
• 2 green chillies — finely chopped
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• Salt to taste
• 1/2 tsp amchur (dried mango powder)
• Fresh coriander to garnish

Method

1. Heat 2 tbsp mustard oil to smoking in a pan.
2. Reduce to medium. Add cumin seeds — sizzle.
3. Add asafoetida. Add grated ginger and finely chopped green chillies. Stir 30 seconds.
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. Add turmeric, coriander powder, red chilli powder and salt. Stir and cook 2 minutes.
6. Add potato cubes. Toss to coat thoroughly with the tomato masala.
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. Uncover. Increase to medium-high and cook 2 minutes to dry off any remaining moisture.
9. Add amchur. Toss well. Garnish with fresh coriander.
10. Serve with roti or alongside jholi and rice.