4 garlic cloves grated
3-4 tbsp ginger grated
8 medium sized white potatoes boiled
1 large tomato chopped
2 tbsp cumin seeds (jeera)
1 tsp red chilli powder
1 tbsp curry powder
1/2 tsp pomegranate (anardana) powder
1/4 tsp garam masala
1 tsp tumeric
salt to taste
Heat oil in a medium sized saucepan and add grated ginger and garlic. Saute until browned.
Add cumin seeds and cook until fragrant and a bit browned.
Add tomatoes until and cook for a few minutes until completely softened and until they look “melted” in.
Add all spices and a few tbsp of water. Cook for 2-3 min.
Then add boiled potatoes after crushing them WITH HANDS. Do not chop them with a knife! This will not give the dish the right texture.
Simmer for 2-3 min before adding 2-3 cups of water.
Simmer uncovered for 5-10 minutes.
Serve hot with roti, naan, parantha, or basmati rice!