Tamatar Aloo ki sabzi( No onion garlic)

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Tamatar aloo ki sabzi needs no introduction. It is a hit, a must and a evergreen recipe in north indian homes. Jab kuch samajh nahi aye to ban jate hain tamatar aloo. I am married in a family where generally onion and garlic is avoided. Specially in festivals, we don’t prepare food with onion garlic. This recipe is one among them. There are lot of ways to make tamatar aloo, but this one is unique because of a little trick.
The attractive red colour of this curry is due to fresh and ripe tomatoes and Degi Mirch. I use MDH brand of Deghi mirch because it gives a good colour as well as taste to all my curries , without making them spicy.

INGREDIENTS

Boiled potatoes- 4 big
Ginger chilli paste- 1 tsp.
Ripe and big tomatoes- 2
Turmeric powder-1 tsp
Coriander powder-1 tsp
cumin seeds-1tsp.
heeng- a pinch
Deghi mirch- 2tsp.( divided into two parts)
Salt- to taste
Oil- 2 tbsp.( divided into two parts)
Water- enough to make gravy
Coriander leaves for garnishing

METHOD

1. Put 1 tbsp. oil in a pan heat it. Then add roughly cut tomatoes and fry them. Add little salt and 1 tsp. Deghi mirch and cover the pan with a lid. Cook the tomatoes till they become soft and gooey. Turn off the flame and let this mixture cool down. On cooling blend it to make a fine tomato paste.
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2. In a Kadhai or a deep bottomed pan add the remaining oil. on heating add heeng, and cumin seeds. Add ginger chili paste and stir for a while. Then add tomato paste and keep stirring to mix well.
3. Then add all the spices and a tbsp. of water. cook this masala till it starts leaving oil on all the sides.
4. In a big bowl mash the potatoes and add 3-4 cups of water. Mix and break the potatoes with your clean hand in the water.( this is the trick)
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5. When the masala is ready, pour the potato water mixture in the masala pan and give a gentle stir. Now cook this curry without covering for 15 to 20 minutes, or until you get the desired consistency of gravy.
6. Garnish with fresh coriander leaves, and serve hot with rotis or rice or pooris or kachoris and enjoy!

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