Aloo ki thechwani
Directions
- 1Lightly crush peeled potatoes in a mortar and pestle and set aside.
- 2Heat mustard oil.
- 3Add jakhiya or mustard seeds, cumin seeds, hing, green chillies and ginger-garlic paste. Sauté briefly.
- 4Add onion and cook until soft and golden.
- 5Add the tomato puree and cook for a few minutes.
- 6Add turmeric, coriander powder, chilli powder, garam masala and salt. Cook until the oil separates.
- 7Add the crushed potatoes and enough water to cover.
- 8Simmer for 25 minutes until the potatoes are tender and the gravy thickens.
- 9Serve hot with roti or rice.
Ingredients
- 3 medium potatoes
- 2 tbsp mustard oil
- 1 tsp jakhiya seeds (or mustard seeds)
- 1 tsp cumin seeds
- 2 green chillies
- 1 tsp ginger-garlic paste
- 1 finely chopped onion
- 1 pureed tomato
- 0.5 tsp turmeric
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 pinch hing
- 1 tsp garam masala
- 1 to taste salt
- 1 as needed water
Equipment
mortar and pestlepanspoon
Tips
- The use of jakhiya seeds, a wild mustard seed grown in the Himalayas, is another unique element of this dish.
- The potatoes are crushed raw, which helps to thicken the gravy with their released starch.
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