Aloo Tamatar Sabzi

This recipe is from a supermarket handout. It is a common dish in the kitchens of Northern India and normally served with paranthas. It is good served as is or over rice.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon  high-heat  vegetable oil
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon fenugreek seeds (optional)
• 1  cup  finely chopped tomatoes or 1⁄2 cup tomato sauce
• 1⁄2 teaspoon ground turmeric
• 3  medium potatoes, boiled peeled cut 1 inch dice
• 1  teaspoon salt
• 2  teaspoons ground coriander
• 1⁄4 teaspoon cayenne pepper (optional)
• 2  cups water
• 1  tablespoon fresh cilantro, rough chopped (optional)

Directions

1. Heat the oil in a heavy saucepan over medium heat. Add the cumin, mustard seeds and fenugreek seeds, if using. Let splutter (about 30 seconds to 1 minute).
2. Add tomatoes or tomato sauce and cook for 2 minutes until tomatoes are soft. Add turmeric and potatoes. Mix well. Then add salt, coriander and cayenne pepper, if using.
3. Add water, cover and let simmer for 10 minutes. Transfer to a serving dish and garnish with cilantro, if desired.