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!

Ingredients

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
handful cilantro
pinch asofotedia powder (Hing)

Steps

1. In a pot, heat oil on high.
2. Add the mustard seeds into the oil and allow them sizzle. Turn the stove down to medium.
3. Add the asofotedia powder and turmeric.
4. 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.
5. 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.
6. 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.
7. Pick up a piece of potato with a spoon, and check to see that it is tender and cooked through.
8. Turn off the stove and add the lemon and cilantro to garnish.