Monday 30 January 2017

Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 4


3 medium sized potatoes, peeled and chopped into dices
70-80 gms besan ki pakodi (ready made) available in grosser's shop or in confectioner's shop 
2 medium sized tomatoes, pureed
1" ginger grated
1 green chili chopped
1.5 tbsp desi ghee or refined oil
1/2 tsp cumin seeds
1 tsp mustard seeds
a pinch or asafoetida (hing)
7-8 curry leaves or 1 tsp kasoori methi (dry fenugreek leaves)
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala or kitchen king
1 tsp fennel seeds powder sounf powder
1/2 tsp dry mango powder (amchoor powder)
1 tsp sugar (optional)
salt to taste
chopped coriander leaves for garnishing


  1. Heat ghee or oil in a pressure cooker and add asafoetida,cumin seeds,mustard seeds,curry leaves,ginger and green chilies.
  2. Stir for a while and add pureed tomatoes.
  3. Cook till the mixture leaves oil and then add degi mirch, turmeric powder, coriander powder,
  4. sabzi masala or kitchen king,sugar and salt and cook for a minute.
  5. Add 4 cups of water , potatoes  and pakodis and pressure cook for 3-4 whistles on high flame then simmer the gas for 10-15 minutes or till the potatoes and pakodis are cooked completely.
  6. Open the lid and simmer the gas, press a few cooked potatoes with the ladle on the sides of the cooker.
  7. This is to get a slightly thicker consistency of the gravy. the starch from the potatoes makes the gravy a little thick.
  8. Now add fennel powder and dry mango powder and cook till you get the desired consistency. 
  9. Sprinkle chopped coriander and serve hot with ajwain ki crisp puri or urad dal puri , methi puri , tri colored puris ,chapaati. parantha ,onion,green chili and pickle.  
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