Aloo Tamatar Ki Sabzi Recipe Potato Tomato Curry Vegecravings Heat some oil in a small pressure cooker (optionally, you can also use a pan with a lid if you are using boiled potatoes). add mustard seeds (rai) to the cooker. when they start to crackle, add cumin seeds (jeera). fry the cumin seeds for a few seconds till they start to splutter. add a pinch of asafoetida (hing). Step 2 preparing masala for aloo tamatar sabzi. set the instant pot in the sauté mode at high temperature for 10 minutes. then, in the pot of the instant, add oil. and add cumin seeds. when the cumin seeds start to sizzle, add chopped green chilis, ginger, and garlic.
Aloo Tamatar Ki Sabzi Recipe Potato Tomato Curry Vegecravings Step by step instructions for making aloo tamatar ki sabzi. in a deep bottomed pan, heat 4 tbsp oil (vegetable light olive oil). as the oil heats up, sauté 1 tsp paanch foran (see notes below on paanch foran), 1 sprig of curry leaves, 1 pinch hing. add 1 tsp ginger, jeera and coriander paste and sauté well on medium to low heat. Let the tomato cook for 3 4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves. cook the mixture till oil separates the pan. now add boiled potatoes, mix well then add water. don’t make gravy too runny. cook the sabji without the lid until nicely done. Add 1 tomato and saute well until tomatoes turn soft and mushy. further mash 2 boiled potato slightly. mix well making sure all the spices are well combined. now add 1 2 cup water and stir adjusting consistency as required. cover and simmer for 10 minutes making sure flavours are absorbed well. Add in onions and garlic, and fry till lightly brown. stir in spices and salt, and saute for a few seconds before adding in the tomatoes. mix well. once the tomatoes start to soften, add in the cubed potatoes and mix to combine well with the spices. let it cook for 3 4 minutes, stirring occasionally in between.
Aloo Tamatar Sabzi Recipe Spicy Potatoes In A Tomato Curry By Archana Add 1 tomato and saute well until tomatoes turn soft and mushy. further mash 2 boiled potato slightly. mix well making sure all the spices are well combined. now add 1 2 cup water and stir adjusting consistency as required. cover and simmer for 10 minutes making sure flavours are absorbed well. Add in onions and garlic, and fry till lightly brown. stir in spices and salt, and saute for a few seconds before adding in the tomatoes. mix well. once the tomatoes start to soften, add in the cubed potatoes and mix to combine well with the spices. let it cook for 3 4 minutes, stirring occasionally in between. With both cayenne pepper and a serrano chili, this curry has a little heat. if you want to tame the spice, remove the seeds from the serrano halves. or if you'd like to up the heat, increase the cayenne or use two, or even three, serranos. 5) then add chopped tomatoes and mix. 6) cook till tomatoes are soft and mushy. 7) then add remaining salt, turmeric powder, red chili powder, coriander powder and anardana powder. 8) mix well and cook for 2 minutes. you will notice few specks of oil on top. 9) add cubed potatoes. 10) stir well. 11) add water.
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