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Chef Arch - Chef  

BABY ALOO TOMATO CURRY
dificultad


 Baby potatoes are always a fascination :)
Given with a tanginess makes it even more enriching taste.

Ingredients:
Baby potatoes - 1/2kg
Tomatoes - 5
Onion - 2
Ginger Garlic paste - 1tbs
Red chilli powder - 1tbs
Dry coriander powder - 1/2tbs
Dry jeera / fennel powder - 1/2tbs
Amchoor / dry mango powder - 1/4tbs
Turmeric powder - 1tps
Garam Masala - 1tbs
Salt
Oil - 2cups
Water - 250ml

Method/ Vidhiee:
1. Take the baby potatoes wash them well and boil them.
2. Peel off the skin and deep fry them or shallow fry them in oil.
3. Drain them and keep aside.
4. Boil the tomatoes and peel off the skin. Cool them and grind them with amchoor powder.
5. Finely chop the onions.
6. In a pan add oil add the onions, ginger garlic paste and saute them.
7. Add the tomato & amchoor puree and bring them to boil.
8. Now add the dry masalas - chilly powder, coriander powder, jeera powder, turmeric powder, salt, garam masala powder.
9. Bring them to a thick gravy.
10. Meanwhile prick the fried potatoes so that the juice enters inside the potatoes.
11. Add the potatoes to the gravy.
12. Add some water and bring to boil.
13. Garnish with coriander leaves.

Serve with roti, nan, parantha, jeera rice
BABY ALOO TOMATO CURRY
 BABY ALOO TOMATO CURRY
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