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Aloo tomato with parantha
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A picture of Aloo tomato with parantha.

Aloo tomato with parantha

Neha
Neha @cook_14131359

Aloo tomato with parantha

Neha
Neha @cook_14131359
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Ingredients

  1. 3Potato
  2. 3Tomato
  3. 1/2 TeaspoonBlack Mustard Seeds
  4. 1/2 TeaspoonCumin Seeds
  5. 1 pinchasafoetida
  6. 1/2 TeaspoonTurmeric Powder
  7. 1/2 TeaspoonRed Chilli Powder
  8. 1/2 TeaspoonCoriander Powder
  9. 1/4 TeaspoonGaram Masala
  10. 1 TeaspoonSalt as per taste
  11. 1 inchGinger
  12. 1-2Green Chilli cut into pieces
  13. 5-6Curry Tree Leaves
  14. 1/4 TeaspoonDried Fenugreek Leaves
  15. 8-10Fresh Coriander Leaves
  16. 1 TablespoonCooking Oil
  17. 1 1/2 CupWater
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Steps

  1. 1

    Heat some oil in a small pressure cooker. Add Mustard seed to the cooker. When they start to crackle, add Cumin Seeds. Fry the Cumin Seeds for a few seconds till they start to splutter. Add a pinch of Hing.

  2. 2

    Turn the flame to low and add 1/2 teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder and 1/2 Teaspoon Coriander Powder (Dhania Powder). Make sure that the flame is low as these spices will otherwise get burnt in hot oil. Also add a pinch of Garam Masala.

  3. 3

    Also add a few Curry Leaves (Curry Patta) along with finely chopped pieces of Ginger (Adrak) and Green Chilies.Now add chopped pieces of Tomato.Sauté till the tomato pieces become soft and you can see oil leaving the sides.

  4. 4

    Add chopped potatoes (about one inch size) followed by 1 1/2 cup or 1 Glass of water. Mix well and cook till you get one whistle of pressure cooker. Allow some time to cool so that steam escapes from the pressure cooker and the lid can be safely opened.

  5. 5

    Add 1/4 Teaspoon Dried Kasuri Methi. Aloo Tamatar Ki Sabzi is ready. Serve it hot with Paratha.

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Copied!

Neha
Neha @cook_14131359
on November 15, 2018 13:48

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