Aloo Tamatar Sabzi with Dhaniya

Instructions

1. 1

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

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 1 minute.

7. 7

   Add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.

8. 8

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

9. 9

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

10. 10

    Add about 300 ml of water, stir well, and bring the mixture to a boil.

11. 11

    Reduce the heat, cover the pan, and simmer for 15-20 minutes or until the potatoes are cooked through and the gravy thickens.

12. 12

    Check seasoning and adjust salt if needed.

13. 13

    Garnish with freshly chopped coriander (dhaniya).

14. 14

    Serve hot with roti, puri, or rice.