Aloo tamatar ki tari wali subji

This is a breakfast potato curry  dish served with puri and a dash of pickle!
This dish is very common in northern Indian and loved the most by children and potato lovers!
It is also one of the dish served as a satvik food,where no garlic and onions are used!
It is easy to cook and very tasty,light and delicious,but tastes the best when served with kachori or puri:)

Ingredients:
Boiled potato-4 or 400gms,
Tomato-3-200 gms-chopped,
Ginger-1 tsp,
Hing or asafetida-a pinch,
Cumin seeds-1 tsp,
Green chilli-2 to 3,
Turmeric pwd-1/4 tsp,
Coriander  pwd-1 tsp,
Red chilli pwd-1/4 tsp,
Mango pwd-1 tsp,
Garam masala pwd-1/4 tsp,
Green coriander leaves- chopped- few tbsp,
Salt to taste,
Oil-1 tbsp,
Water-1 and 1/4 glass.

Method-

 Boil the potatoes and leave it to cool.

Once cool,break the potatoes with fingers in uneven chunks and keep aside in a bowl.
Heat oil in pan.
As oil heats up,add a pinch of hing or asafetida.

Add cumin seeds.

When the seeds change colour,lower the heat and add,turmeric pwd,coriander pwd,ginger and little water.

Raise the heat to medium and bhunno the masala for a minute.
Add the chopped tomatoes and green chillies.

Mix.
Lower the heat and put a lid on to soften the tomatoes.( one minute)

Remove the lid and raise the heat to medium and bhunno the tomatoes till they are soft and mushy.

Add the boiled potatoes and mix.

Bhunno the potatoes for 2 minutes in medium heat.

Add red chilli pwd,salt and amchoor pwd.

Mix.
Add 1 and 1/4 glass of water.
Raise the heat to high and let the sauce come to a boil.
Once the gravy starts to boil,lower the heat and put a lid on.

Let it cook on simmer for 10 minutes.

Open the lid after 10 minutes and sprinkle garam masala and coriander leaves.

Taste salt and adjust seasoning.If you think some potatoes chunks are big,just crush some with a ladle.
Cover again for 2 to 3 minutes.
Close gas.

Enjoy this light tomato curry with hot puris and mango pickle.

It can be enjoyed with paratha,rice or roti too!