Makku - Illusions, Life, Health, General Knowledge and Happiness

Alu => Potato
Tamatar => Tomato

Ingredients

1) 3 russett potatoes or 4-5 red potatoes.
2) 3 medium sized tomatoes.
3) 1 jalapeno pepper.
4) Handful cilanthro leaves.
5) 2 pinches of turmeric powder, 3/4 table spoon chilli powder, 3/4 table spoon coriander ( dhaniya) powder, 1/2( half) table spoon cumin seeds, 2 tablespoons oil, 1/4 tea spoon dry mango (amchur) powder and salt to tate. You can adjust the spices acording to your taste.
6) 1 - 1.5 cups of water.

Preparation

1) Peel the potatoes and chop them into bite size pieces, soak them in a bowl full of water.
2) In a bowl chop tomatoes and jalapeno pepper.
3) In a bowl mix the dry spices, turmeric powder, chilli powder and coriander (dhaniya) powder with a little bit of water to make a paste.
4) In a pressure cooker, add 2 table spoons of oil. Heat it on the stove, when the oil is pre hearted add the half table spoon of sumin seeds, let them splutter.
5) Add the paste of dried ingredient that was made in step 3. When the water is kind of dried, add the tomatoes and jalapeno peppers. Cook for 5-10 minutes.
6) Add the potatoes. Pour in some water enough to make the liquid but not that the curry is runny.
7) Close the pressure cooker with the lid and the whistle. Let cook until you hear 2-3 whistles, turn off the stove.
Once the presure cooker cools down, check if the potatoes are cooked. mash a few so the curry has some texture. Add a little dry mango powder around 1/4 tea spoon. Add salt to taste.
9) Garnish with cilantro leaves.
10) Serve with hot basmati rice and ghee.