Alu Golbheda Jhol (Potato and Tomato Curry) Recipe

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Potatoes – 1/2 kg, peeled, cubed
Tomatoes – 250 gms, diced
Mustard Oil – 4 tbsp
Asafoetida – 1 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
Green Chillies – 5 to 6, slit
Coriander Powder – 2 tsp
Garam Masala – 1 tsp
Green Coriander – 1 tbsp, chopped

1. Heat the oil and temper with asafoetida, fenugreek seeds and cumin seeds.
2. Add potatoes, turmeric powder and salt and stir.
3. After 3 minutes, add the ginger and garlic, and stir for 1 minute.
4. Add the tomatoes, green chillies, spices and 2 cups of water.
5. Boil till the potatoes are cooked and the tomatoes become soft.
6. Stir with a ladle, crushing the vegetables a little so that the gravy thickens.
7. Put in the green coriander and cook for 2 minutes serve hot.

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