Cooking time : 15 minutes
Serves: 4
Ingredients:
3 medium sized potatoes, peeled and chopped into dices
70-80 gms besan ki pakodi (ready made) available in grosser's shop or in confectioner's shop
2 medium sized tomatoes, pureed
1" ginger grated
1 green chili chopped
1.5 tbsp desi ghee or refined oil
1/2 tsp cumin seeds
1 tsp mustard seeds
a pinch or asafoetida (hing)
7-8 curry leaves or 1 tsp kasoori methi (dry fenugreek leaves)
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala or kitchen king
1 tsp fennel seeds powder sounf powder
1/2 tsp dry mango powder (amchoor powder)
1 tsp sugar (optional)
salt to taste
chopped coriander leaves for garnishing
Method:
- Heat ghee or oil in a pressure cooker and add asafoetida,cumin seeds,mustard seeds,curry leaves,ginger and green chilies.
- Stir for a while and add pureed tomatoes.
- Cook till the mixture leaves oil and then add degi mirch, turmeric powder, coriander powder,
- sabzi masala or kitchen king,sugar and salt and cook for a minute.
- Add 4 cups of water , potatoes and pakodis and pressure cook for 3-4 whistles on high flame then simmer the gas for 10-15 minutes or till the potatoes and pakodis are cooked completely.
- Open the lid and simmer the gas, press a few cooked potatoes with the ladle on the sides of the cooker.
- This is to get a slightly thicker consistency of the gravy. the starch from the potatoes makes the gravy a little thick.
- Now add fennel powder and dry mango powder and cook till you get the desired consistency.
- Sprinkle chopped coriander and serve hot with ajwain ki crisp puri or urad dal puri , methi puri , tri colored puris ,chapaati. parantha ,onion,green chili and pickle.