whatshot
aloo tomato
aloo tomato

Ayushi Pandey

Nutri-rating

Nutri-rating

Prep Time

: 10

Hours
Cooking Time

: 15

Hours
Serves

5

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 2.31 g
Sat Fat 0.592 g
Salt 60.6 mg
Sugars 1.67 g
  • Other Items
Ingredients
  1. 4 Aloo Boiled
  2. 350 Gms Tomatoes
  3. 1 tsp Green Chillies
  4. 2 tbsp Fresh Coriander
  5. 3/4 tsp Turmeric Powder
  6. 1.5 tsp Red Chilli Powder
  7. 1 tsp Coriander Powder
  8. 1 tsp Sugar
  9. Salt
  10. 1.5 tbsp Cooking Oil
  11. 1.5 tbsp Ghee
  12. 1 tsp Cumin Seeds
  13. 1 tsp Curry Leaves
  14. 4 Dried Red Chilli, Whole
  15. 1/2 tsp Kashmiri Chilli Powder
  16. water 2.5 cup
Steps
  1. Peel and coarsely mash boiled potatoes.
  2. Grind chopped tomatoes and green chilies in the mixer and make a fine and smooth paste.
  3. Take a pan and add mashed potatoes and the ground tomato paste.
  4. Add all the dry spices, few curry leaves and 2 .5 cups of water in the pan.
  5. Mix well and let it cook on medium heat for about 7-8 minutes or till it thicken slightly.
  6. Now heat oil and ghee in a small pan.
  7. Add cumin seeds ,when seeds become golden in color add asafoetida ,curry leaves and whole red chilies.
  8. Switch off the flame and after 2-3 seconds add the kashmiri mirch powder in the tempering.
  9. Now pour the tempering over the boiling gravy.
  10. Switch off the flame and add chopped coriander in the curry.
  11. Cover with a lid and wait for 5 minutes so it will absorb all the flavors.
  12. Serve hot.