Potato Sabji- The Evergreen Favourite

Ingredients:

3/4 kg potato,

10 tsp oil,

5 cardamoms,

2" cinnamon,

2- 3 cloves,

5 tomatoes,

4 onions,

1" ginger,

4- 6 garlic flakes,

1/2 tsp turmeric,

1/2 tsp amchur ( dry mango powder),

3/4 tsp red chilli powder,

1 tsp garam masala,

1- 2 tsp dhania ( coriander seeds) powder,

3/4 cup water,

salt to taste,

finely chopped coriander.

Method:

Peel and cut the potatoes in cubes about 1" each. Boil the potatoes in a pressure cooker, and give one whistle. Drain the water and let it cool for a while. 

In a frying pan, heat 6 tbsps of oil, and add the boiled potatoes to it. bring it to a mild roast, so that the potatoes are a little crisp. keep it aside. 

Puree the tomatoes, and onions each separately. Also grind the ginger and garlic into a coarse mixture.

Heat 4 tsps of oil in a kadai, and add cardamom, cinnamon and cloves and fry for a few seconds.

Add the ginger and garlic mixture. Fry for a minute.

Then, add the pureed onions, and fry it till it turns light brown. 

Add turmeric, amchur, chilli powder, garam masala, salt, and dhania powder, and fry till the masala mixes evenly.

Add pureed tomatoes, and cook till dry. And keep frying it for about 5 minutes till the oil separates.

Add the potatoes, and 3/4 cups of water, and bring it to a boil. Stir well and switch off the flame.

Garnish with coriander and serve with chapathi.