Garam Masala Tuesdays: Station wale Aloo
 
 
Author:
Recipe type: dinner
Cuisine: Indian, vegan, gluten free
Serves: 4
Ingredients
  • 3 medium potatoes
  • pinch of Asafoetida
  • 1½ tsp cumin seeds
  • 2 tbsp Oil/ghee
  • 3 tomatoes
  • 1 tsp coriander powder
  • 1 tsp aamchoor powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Fresh cilantro leaves, chopped (for garnish)
  • 3-4 cups water
  • salt, to taste
Instructions
  1. Directions
  2. Peel the potato skin and cut the potato up into small 1-1½ inch cubes. Keep in a bowl filled with cold water till ready to use.
  3. In a pressure cooker, heat some oil.
  4. When the oil is hot, add in the hing/asafoetida and the cumin seeds. let sizzle for a few seconds.
  5. Add in the chopped tomatoes. Cook well for a few minutes, till the oil separates.
  6. Add in the red chilli powder and turmeric powder. And cook for another 30 seconds.
  7. Put in the chopped potatoes, and saute with the tomato mixture for a few minutes, browning them a little.
  8. Add in water and salt, to taste. Pressure cook on medium-high heat for four whistles. Lower flame and keep on low for 5 minutes and then remove from heat.
  9. If not using a pressure cooker, then cook in a large saucepan till the potatoes are tender and can be mashed a little.
  10. Once the pressure has dropped, open the cooker and mash the potatoes a little, to thicken the gravy. Add aamchoor powder. Check seasoning and garnish with some fresh cilantro/coriander leaves.
For the Kachumbar:
  1. Chop up cucumbers, onions, tomatoes and some green chillies (if you like) into small pieces. Mix them all up with some salt, lemon juice, roasted cumin powder and some mint.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/06/26/garam-masala-tuesdays-station-wale-aloo/