Potatoes in a light tomato gravy

The gravy consistency is key; keep it thick

Boil 4 potatoes. De-skin when they cool down. Roughly mash them such that they break into small lumps and not a complete mash. Keep aside. Char-grill 4 tomatoes, remove skin and cut into pieces. Heat some mustard oil in a kadhai. Temper with 1/2 tsp cumin seeds and a pinch of asafoetida. Add the tomatoes, 1/2 tsp red chillie powder and salt to taste. Once the masala is done and the yellow mustard oil becomes a deep rust with the colour from tomatoes and the chillie powder, you know it’s time to add the potatoes. Fold everything together and add 1 cup of water. Let this cook on a low flame for 8 minutes. Adjust the salt. Sprinkle roasted cumin powder and chat masala with a tiny pinch of red chillie powder. Garnish with a few finely chopped coriander leaves. Serve with steamed rice or a bread of your choice. An absolutely delicious combination. A simple recipe big on taste. Works well on rushed work days; when you want something delicious but don’t have much time. This is my go-to meal almost once every week. Enjoy 🙂

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