Chote Aloo in Tamatar gravy

Ingredients :

Baby Potatoes ( chote aloo ) – 6 to 8

Onion – 2 , medium sized ( finely chopped )

Tomatoes ( tamatar )– 2 ( chopped )

Coriander seeds – 1 tsp

Cumin seeds – 2 tsp

Tamarind pulp – little

Star anise – 1

Garlic – 6 to 8 cloves

Bay leaf – 1

Salt – To taste

Oil – 4 tsp

Coriander leaves – little, finely chopped

Method :

Pressure cook the potatoes  ( prick the potatoes before so that the they get cooked faster ). Peel the potatoes and keep aside.

 Heat a teaspoon of oil in a pan , add garlic and fry till golden browned. Keep aside.

In a mixer / blender , add coriander seeds + 1 teaspoon cumin seeds and grind into fine powder. Before transferring into bowl, add chopped tomatoes + fried garlic + little tamarind pulp and grind again into smooth paste without adding water. Transfer the ground paste into a bowl and keep aside.

Heat oil in a kadai, add 1 teaspoon of cumin seeds and fry for a minute. Add finely chopped onion and fry golden browned. Then , add the ground paste and mix well. Close the kadai with lid and cook for 2 minutes. Finally, add the cooked potatoes, salt and stir evenly. Cook again for 5 minutes. Garnish with coriander leaves.

Serve hot with rotis or chapatis .