Aloo Tamatar Pyaz Ki Sabji

Instructions

1. Peel the potatoes and cut them into medium-sized pieces. Rinse them well and set aside.
2. Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan over medium heat.
3. Add cumin seeds and let them crackle for a few seconds.
4. Add a small pinch of asafoetida and immediately add the chopped onions.
5. Sauté the onions over medium heat until they become soft and lightly golden.
6. Add grated ginger and chopped green chilies. Sauté for another minute.
7. Add the chopped tomatoes and cook until they become soft and begin to break down.
8. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
9. Mix the spices well with the tomato and onion mixture. Cook until the tomatoes become soft and the oil begins to separate from the masala.
10. Add the chopped potatoes and mix well so that the potatoes are coated evenly with the masala.
11. Add approximately 2 1/2 cups of water and mix well.
12. Bring the curry to a boil over medium-high heat.
13. Reduce the heat to medium-low, cover the pan, and cook until the potatoes become tender.
14. Stir occasionally and add a little more water if needed to maintain a delicious gravy consistency.
15. Once the potatoes are completely cooked, lightly mash a few pieces against the side of the pan. This helps naturally thicken the gravy.
16. Add garam masala and amchur powder. Mix gently and cook for another 2 to 3 minutes.
17. Taste the gravy and adjust the salt and spices as needed.
18. Turn off the heat and garnish with freshly chopped coriander leaves.
19. Serve hot with roti, paratha, puri, or steamed rice.