This is a very simple reciepe to make a delicious potato curry or sabji. This sabji can be slightly modified to be made with or without a gravy. With a gravy, this dish goes great with rice, roti or even some toast. Without a gravy, this dish makes a great replacement for roasted or mashed potatoes usually had with dinner. Today we will be making this potato sabji with a tomato based gravy. Enjoy!
2 large potatoes peeled and cubed
1 tomato diced
4 cups water
1 tbsp salt
1 tbsp lemon juice
1 chunk jaggery (see video for visual)
1 tbsp oil
½ tsp shredded ginger
½ tsp mustard seeds
½ tsp turmeric
½ tsp red chilli powder
½ tsp ground corriander and cumin powder mixture
pinch asofotedia powder (Hing)
- In a pot, heat oil on high.
- Add the mustard seeds into the oil and allow them sizzle. Turn the stove down to medium.
- Add the asofotedia powder and turmeric.
- Add the potatoes and water (Note – I have estimated 4 cups, ideally, you want enough water so that the potatoes are almost completely covered). Turn the stove up on high.
- Add the salt, jaggery, chilli powder, ginger, corriander/cumin mixture and tomatoes. Stir.
Leave the stove on high and the pot uncovered, bring to a boil.
- Once at a boil, turn the stove down to low-medium, bring it down to a simmer and partially cover. Allow about 20 minutes to pass, stirring occassionally.
- Pick up a piece of potato with a spoon, and check to see that it is tender and cooked through.
- Turn off the stove and add the lemon and cilantro to garnish.