ALOO KARAHI
Ingerdients:
1: potatoes 8 large (cut in 1/4 inch thick & round)
2: tomatoes 2 medium (sliced)
3: onions 2 large (finely chopped)
4: ginger & garlic paste 1 tbs
5: button red chilli 8
6: curry leaves 10 to 15
7: nigella seeds 1/2 tsp
8: black mustard seeds 1/2 tsp
9: fenugreek seeds 1/2 tsp
10:fennel seeds 1 tsp
11:cumin seeds 1tbs (dry roasted and crushed)
12:salt 1&1/2 tsp
13:crushed red chilli 2 tsp
14:turmeric 1/2 tsp
15:dry fenugreek leaves 2 tbs
16:bullet green chilli 3 (sliced)
17:oil 1/2 cup
Recipe:
1: heat oil add, fennel seeds, mustard seeds, nigella seeds, fenugreek seeds, curry leaves, whole red chilli and fry on high flame.
2: then add onions, ginger & garlic paste and fry till light golden on high flame.
3: now add tomatoes, turmeric, crushed red chilli, salt mix and cook on high flame till the oil comes on surface.
4: then add potatoes, water 1&1/2 cup mix and wait for a boil on high flame, then lower the flame to medium cover and cook till the water dries and potatoes cooked.
5: now add dry fenugreek leaves, cumin crushed, green chilli mix.
6: serve hot with roti, paratha.