Rassey wale Aaloo - Tangy Potato Curry

Rassey wale aalu : (Tangy potato curry)
This is an extremely tangy potato curry vegetable dish which can be eaten with rice or roti and takes very less time to prepare

Ingredients:

• Boiled and peeled potatoes – 4 medium- sized.
• Tomatoes – 2 medium- sized
• Green chilies – 2
• Ginger grated – 2 tsp
• Kasuri methi – 1 tsp
• LG Asafetida (Hing) – a pinch
• TRS Cumin whole – 1 tsp
• TRS Coriander powder – 2 tsp
• TRS Turmeric powder – ¼ tsp
• TRS Red chilli powder – 1 tsp
• TRS fennel seeds (Saunf) -1tsp
• Coriander leaves – ½ cup finely chopped.
• ARO Sunflower Oil – 1 tbsp
• Salt – I tsp

Grind the tomatoes, green chilies and ginger into a fine paste. In a thick bottomed pan, heat the oil. Then add asafetida and all spices. Then add the ground mixture. Add kasuri methi, salt, coriander leaves, chopped potatoes and 1 cup water. Bring to a boil and simmer on low flame for 5 minutes.

Curry is ready to be served :-)