First of all I would like to apologize for the delay in my content writing. I have been writing a little infrequently because of the umpteenth things coming up these days.
Nevertheless, my affection and my desire is still high and I would keep writing and keep sharing as many contents as possible. This week I would also share a quick breakfast recipe, but today let me ask you one simple question .. Has it ever happened with you that you are running out of green vegetables in your freezer and all you need is a hearty homemade gravy. All you have in your stock is Potato and Tomato..:D It happens a lot of time with me ..lol
Trust me my friends, this ingredient is enough to enjoy a welcoming flavor during lunch or dinner. It is a gravy based of Onions and tomatoes mixed with potatoes. The potatoes’s fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health.
Here comes the simple recipe !!! Lets dig In..
.Preparation Time : 10 minutes ; Cooking Time : 20-25 minutes; Calories : 200/serving
- Oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Green chillies – 4 to 5 chopped/slit
- Garlic – 3 to 4 pods.
- Onions – 2 finely chopped
- Tomatoes – 2 finely chopped
- Potatoes large – 5 to 6 diced.
- Salt – As needed
- Turmeric Powder – 1 tablespoon
- Red Chilli Powder – 1 tablepoon
- Kashmiri Mirch Powder – 1 tablespoon
- Coriander Powder – 1 tablespoon
- Garam Masala Powder – 1/2 tablespoon
- Pav Bhaji Masala Powder – 1 tablespoon
- Coriander leaves – to garnish
- In a pressure cooker, put oil and allow it to heat on a medium – high flame.
- Add the cumin seeds and allow it to splutter.
- Now, add in the garlic pods and green chillies and fry for few seconds.
- Add in the Onions and fry for 5- 7 minutes, until they turn brown and translucent.
- Now add in the chopped tomatoes and cook for another 5 minutes, until it gets mushy.
- Now start adding the spices – salt, turmeric powder, Red Chiili Powder, Kashmiri Mirch Powder, Coriander powder, Garam masala powder and Pav Bhaji Masala powder.
- Mix it evenly and cook for 5- 6 minutes. You will notice that the oil starts getting released from the sides, which means the spices are now cooked.
- Now add in the potatoes and mix it properly.
- Now is the time to add water. Add 1 cup of water until the potatoes are covered. Dont add too much of water as the gravy gets too runny in nature.
- You can balance out the salt as per your taste and need.
- Close the lid of the cooker and allow it whistle on a high flame. 3-4 whistles are enough on a high flame to cook this gravy.
- Turn off the heat after 4 whistles and allow the pressure to get completely released.
- Now, open the lid and with a frying/serving spoon crush the potatoes a bit so that it gets mixed with the gravy and gets little thick.
- Garnish it with coriander leaves at the end.
This gravy is now ready to be eaten with warm boiled white rice or with hot chappatis.
I personally love it with White rice:)
Please do try this at home and let me know in the comments section below on how it turns out to be. I am sure you will love it 🙂