Serving Size:4 Ingredients
For wet grinding:
10 ripe Roman tomatoes
1 onion chopped
5 garlic cloves
a small ginger
5 curry leaves
1tsp cinnamon powder
5 cloves
3 cardamon pods
5 dried chillies
2tbsp coriander powder
1tsp turmeric powder
3tbsp coconut powder
1/2 cup water
Coat a frying wok with 3tbsp oil and roast all the ingredients mention under wet grinding. Blend them into a fine mixture once cooled.
1 cup chopped potatoes boiled
1 onion finely chopped
2 green chillies minced
2tsp garam masala
1/2tsp turmeric powder
1tsp chillie powder
3tbsp tamarind water
1tsp cumin seeds
1/2tsp mustard seeds
chopped coriander leaves
salt to taste
Preparation Methods:
Heat oil in kadai and add cumin and mustard seeds. Once they starts to splutter add the onions- fry till it becomes translucent. Add green chilies and all the spice powders ,cook until the masala mix well.Then add the cooked potatoes and saute well. Finally pour in the grind tomato curry paste and bring to a boil. Adjust the level of salt and once the gravy starts to thicken- remove from flame and serve hot with chopped coriander leaves.
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