You will need:
3 large potatoes,
a piece of ginger,
2 small tomatoes and
a couple of green chillies.
Wash, peel and dice potatoes.
Wash peel and finely mince ginger and green chillies.
Wash and purée tomatoes.
Now heat 2 tsp ghee in a pressure cooker.
Add a pinch of heeng.
Follow with a tsp of jeera
Once jeera crackles add 2 tsp of minced ginger & green chili. Cook for a minute.
Now add the diced alu along with 1/4 tsp red chilli pwdr, 1/4 tsp dhania pwdr, 1/4 tsp haldi and salt to taste.
(If you want to make it for Vrat, you can omit the dhania pwdr)
Stir the potatoes to mix spices evenly and cook for a minute.
Add the puréed tomato and cook for another 2 minutes.
Stir in a cup of water. Taste and adjust seasoning if needed.
Bring to slow simmer.
Close cooker and give 1 whistle. Take off heat. Wait for 5 minutes.
Place cooker under slow stream of water to release steam.
Open cooker, add freshly chopped dhania and a light sprinkle of garam masala. Simmer for 3-4 minutes….ready!
