Alu Tamatar – Special

This is a simple way to cook potatoes and tomatoes together, albeit it looks fancier. For once this recipe does not use garlic and ginger. I like to use Sanjeev Kapoor’s Punjabi mango pickle. I have used other brands, but this brand works really well with vegetables and adds the perfect flavor to the tomato gravy. This is a fairly quick recipe and serves as an excellent side dish for last minute guests.

Take 6- 8 baby potatoes and microwave them for 5 minutes. Slice in half. Now take some oil in a pan and add the potatoes, till you get a crust on both sides. Prick the potatoes with a fork and set aside.

Dice 3 tomatoes finely. In a pan take some oil. When the oil is hot enough, add heeng and zeera. Now add the tomatoes. Keep cooking till tomatoes are pulpy. Add haldi, salt, red chilly powder, coriander. Add the potatoes.

Cook for another 5 minutes. Add garam masala, kasoori methi. Add a tbspn Punjabi mango pickle.