Ingredients:

• 4 – medium-sized Potatoes (cut lengthwise into thick slices)
• 5 – medium-sized Onions (finely cut lengthwise)
• 4 – medium-sized Tomatoes (finely chopped)
• 5 tbsp – oil
• 2 – Green chillies (finely chopped)
• 1.5 inch piece – Ginger (crushed)
• 2.5 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• Handful of Coriander leaves (finely chopped)
• Salt to taste

Method:

1. Cut the potatoes and soak in water.
2. Heat oil over low flame in a kadhai.
3. Add onions, potatoes, green chillies and saute on low flame until the onions turn pink and the potatoes turn a bit tender.
4. Add the tomatoes, crushed ginger and cook on medium flame for a few minutes.
5. Add coriander powder, red chilli powder, turmeric powder and salt.
6. Mix well and let it simmer until the oil separates.
7. Add a little water if needed and cook until the potatoes are done.
8. Add coriander leaves and mix gently.
9. Serve with hot phulkas and dal.

Recipe courtesy of Anita Raheja