Aloo Tamatar Sabzi with Dhaniya

Instructions

1. 1

   Wash and peel the potatoes. Cut them into medium-sized cubes.

2. 2

   Finely chop the onions, tomatoes, green chilies, and fresh coriander (dhaniya).

3. 3

   Heat 2 tbsp sunflower oil in a deep pan or kadhai over medium heat.

4. 4

   Add 1 tsp cumin seeds and let them splutter for a few seconds.

5. 5

   Add the chopped onions and sauté until they turn golden brown.

6. 6

   Add the chopped green chilies and sauté for another 30 seconds.

7. 7

   Add the chopped tomatoes and cook until they become soft and mushy.

8. 8

   Add 1 tsp coriander powder and 1 tsp salt. Mix well and cook for 1-2 minutes.

9. 9

   Add the cubed potatoes and mix to coat them with the masala.

10. 10

    Pour in enough water to just cover the potatoes (about 400 ml). Stir well.

11. 11

    Cover the pan and cook on medium heat for 15-20 minutes, or until the potatoes are tender.

12. 12

    Remove the lid and mash a few potatoes with the back of a spoon to thicken the gravy. Simmer for another 2-3 minutes if needed.

13. 13

    Turn off the heat and garnish with freshly chopped coriander (dhaniya).

14. 14

    Serve hot with roti, puri, or rice.