Easy Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji

Boiling potatoes

1. Take 1.25 to 1.5 cups water in a 2 litre pressure cooker or pressure pan. Add 2 potatoes and the salt. Boil the potatoes on medium heat for 2 to 3 whistles.
2. Let the pressure drop naturally in the cooker, then only open the lid.
3. The potatoes should be just cooked. They should not become crumbly or mushy.
4. Remove the potatoes and set aside on a plate to cool.
5. Let the potatoes become warm or cool down slightly.
6. Then peel the and dice them.

Making aloo ki sabji

1. Heat the oil or ghee in a pan.
2. Add cumin seeds and let them crackle on low heat.
3. Then add finely chopped tomatoes.
4. Sauté till they become soft and mushy, stirring often on medium-low to medium heat.
5. You will see the oil leaving the sides once the tomatoes have cooked completely.
6. Next add red chili powder, black pepper and salt as required. Mix well.
7. Add the chopped potatoes and stir to mix again.
8. Add 1 cup water.
9. Stir to mix well. Let the gravy cook for 7 to 8 minutes or more on a low heat, till it thickens slightly.
10. Mash a few potato pieces with a spoon to help in thickening of the gravy.
11. Garnish with chopped coriander leaves.
12. Serve the Aloo ki Sabji hot or warm with your preferred breads like roti, paratha or poori.