Subj : Aloo Jhol Sabzi (Spicy Potatoes Curry) To : All From : Ben Collver Date : Wed Sep 25 2024 11:19:17 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Aloo Jhol Sabzi (Spicy Potatoes Curry) Categories: Indian Yield: 2 Servings 3 md Yellow or gold potatoes -(1-1/2 c) 1/4 ts Fenugreek seeds; scant -(optional) 1/2 ts Coriander seeds 2 1/2 tb Oil 1 ts Cumin seeds 1/4 ts Hing powder (asafoetida) 2 Thai green chillies; up to -3, slit, adjust to taste, -deseed if you want 3/4 tb Fresh ginger; chopped 3/4 c Tomatoes; finely chopped 1/2 ts Turmeric powder 3/4 ts Red chilli powder; or to -taste 1/4 ts Amchoor (dry mango powder) --OR- Fresh lime juice; used at -end Salt 1/8 ts Garam masala 1 c Water; up to 1-1/2 c, -depending on the -consistency you want Fresh cilantro; for garnish Boil the potatoes. Peel and let cool. Roughly crumble into chunks or cut into bite size pieces. Set aside Coarsely grind the fenugreek & coriander seeds. Keep aside. In a medium pot, heat up the oil on medium. Once the oil is hot, temper with cumin and let crackle. Reduce heat to low to ensure that they do not burn. Immediately add the hing, ginger, and green chillies. Let saute for a 30 seconds or so until they sizzle and immediately add the tomatoes. Also add the fenugreek & coriander seeds. Saute for 1 to 2 minutes until tomatoes start to soften. Add the turmeric, red chili powder, amchoor, and salt to taste to the pot along with the crumbled potatoes. On medium heat, stir around gently to coat the potatoes. Saute for another minute or so. Next, add the water and on medium heat let come to a boil. Once boiling, cover with a lid, reduce heat to very low and let simmer for 15 to 18 minutes. Add the garam masala next (if using) and chopped cilantro. Serve with hot pooris. Recipe by sanjuro Recipe FROM: MMMMM .