. The magic ingredient is the kasuri methi and it imparts such a wonderful flavor to the dish. Off to the recipe.
Ingredients
4 tsp oil
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp ginger paste
1.5 cups tomato puree (I used one can chopped tomates)
3 big potatoes boiled and coarsely mashed (about 4 cups)
Salt to taste
Chilly powder to taste
2 tbsp kasuri methi (dry fenugreek leaves)
Method
Take fresh or canned tomatoes in a blender and make a puree.
Heat oil and add cumin seeds and turmeric powder. Saute for a few seconds.
Add ginger paste and saute for a few seconds.
Simmer until the puree reduces to about half the original quantity. It took around 12 – 15 minutes for me.
Add the boiled and lightly mashed potatoes.
Add salt.
Mix well and add water to bring to the desired consistency. Simmer for about 10 minutes.
Add kasuri methi. Mix well and turn off the stove.
