- Created on 10 April 2008
- Written by Archana Doshi
A delicacy in a Gujarati household and in almost every traditional Gujarati function. The potatoes are simmered in spiced tomato gravy. My mother in law adds Kalonji seeds (onion seeds) and I notice that this adds to the flavor of the dish.
The potatoes are so well cooked along with the spicy tomato gravy; that this process of cooking allows the little starch from the potatoes to thicken the gravy as well. Serve with hot phulka’s.
Cooking Time: 20 minutes
Preparation Time: 15 minutes
- 3 cups of cubed potatoes
- 1 teaspoon of grated ginger
- 1/2 cup finely chopped tomatoes
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon kalonji seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 2 tablespoons vegetable/ sunflower oil
- Salt to taste
- 2 tablespoons finely chopped coriander leaves
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard, cumin and kalonji seeds. Add the asafoetida, turmeric and red chilli powders. Add the chopped tomatoes and ginger and sauté until the tomatoes get soft and tender like a paste.
Add coriander powder, cumin powder, garam masala powder, sugar and salt. Add potatoes and 2 cups of water. Cover the pan and cook on low for about 20 minutes or till the potatoes are cooked and the gravy thickens. Garnish with finely chopped fresh coriander leaves.
Serve hot with phulka’s, thepla’s or with any other bread of your choice. This also tastes great with plain rice.
Note: This dish can be cooked together in a pressure cooker to slow down the process of cooking.