Home VegetarianCurries and Gravies Aloo Golbheda Jhol

Aloo Golbheda Jhol

Potatoes – 500 gms, peeled, cubed
Tomatoes – 250 gms, diced
Mustard Oil – 4 tbsp
Asafoetida – a pinch
Fenugreek Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
Ginger – 1 tsp, ground
Garlic – 2 tsp, pound
Tomatoes – 2, medium sized, chopped
Green Chillies – 5 to 6, slit
Coriander Powder – 2 tsp
Garam Masala – 1 tsp
Water – 2 cups
Green Coriander – 1 tbsp, chopped

1. Heat the mustard oil in a pan.
2. Add asafoetida, fenugreek seeds and cumin seeds.
3. When they crackle, mix in the potatoes, turmeric powder and salt.
4. Add the ginger and garlic.
5. Stir for a minute.
6. Add the remaining ingredients (except the green coriander) and boil the vegetables until they are cooked.
7. Stir well, crushing the vegetables with the back of the spoon to thicken the gravy.
8. Add the green coriander.
9. Cook for 2 minutes.
10. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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