Alu Tamatar Sabji with Poori and Dhania Chutney

Alu Tamatar Sabji with Poori and Dhania Chutney

Quick and easy to make! Coupled with Pooris and Coriander Chutney this one is a perfect delight to feast on after a hectic day at work! My family loves this!

Ingredients- Alu tamatar Sabji

Ingredients- Alu tamatar Sabji

Ingredients (serves 3-4)

Boiled Potatoes- 5 medium size

Country Tomatoes- 3 sliced into long and thin pieces

Red Chili & Salt to Taste

Cumin Seeds

Coriander powder- 1 tsp

A pinch of Asafetida (heeng)

Oil – 1.5 Tbsp

Method-

Boil the potatoes, peel and keep aside to cool. Slice the tomatoes (make sure they are country tomatoes- this adds a tangy flavor and lot of zest to the gravy)

In a pan heat over a tbsp of oil, add cumin seeds and the heeng. Once they crackle and release their flavor, add coriander powder and red chilli powder. Stir this and now add the tomatoes pieces. Fry them for 2-3 minutes while stirring and now add the boiled potatoes and fry these. Stir softly. Now add water and bring it to boil. Let this simmer at low heat for five minutes.

Add chopped coriander and this is ready to be served with hot pooris or garma garam Chappatis or Paratha- have your pick!

The best part is that my husband makes it- how nice it is to come back from work and eat something cooked by your husband!