Published under: Curries and Gravies

Tomatoes – 5, finely chopped
Potatoes – 5, finely chopped
Onion – 1, finely sliced
Green Chillies – 12, finely chopped
Garlic Paste – 2 tsp
Coriander Leaves – 1/2 cup, chopped
Cumin Powder – 2 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Jeera Methi Powder – 1 1/2 tsp
Salt – 1 1/2 tsp
Tamarind Extract – 3 tblsp

For Seasoning:
Oil – 1 tblsp
Garlic – 1 clove, crushed
Cumin Seeds – 1 tsp
Whole Dried Red Chillies – 4
Curry Leaves – 12
Mustard Seeds – 1/2 tsp

For Garnish:
Coriander Leaves – 2 tblsp, finely chopped

1. In a pressure cooker, add the tomatoes, potatoes, onion, green chillies, garlic, coriander leaves, cumin powder, turmeric powder, jeera methi powder, red chilli powder and salt.
2. Add 1 1/2 cups of water.
3. Pressure cook for 12 minutes.
4. When cool, roughly puree the ingredients to a grainy semi-textured consistency.
5. Pour the broth into a heavy-bottomed pan and bring to a boil.
6. Add the tamarind extract and continue cooking till a thick consistency has been achieved.
7. Heat oil in another pan on moderate heat.
8. Add the seasoning ingredients.
9. Fry for a minute or two.
10. Pour the contents into the broth.
11. Garnish with coriander leaves.

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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