A spicy and tangy recipe that can be cooked with basic ingredients. The spicier the gravy, the tastier it will be.
- 2 medium sized Potatoes washed and peeled and cut into cubes or cut into 1/2 and then sliced lengthwise thinky and then kept in a bowl of water to prevent oxidation
- 2 tomatoes chopped lengthwise thinly
- 2 onions chopped lengthwise thinly
- 2 tbsp oil
- A paste of 5 to 6 cloves of garlic, 1/4th” piece of ginger, 1 green chilly and 2 to 3 sprigs of coriander leaves
- 1/8 tsp turmeric powder
- 3 tsp kashmiri chilli powder (adjust to taste)
- 1/4th tsp garam masala
- Salt to taste
- Finely chopped coriander leaves to garnish
- Heat oil in a nonstick/ ceramic pan, add onions, saute till golden. Add ginger garlic green chilly coriander leaves paste .
- Saute well till you get the aroma, add turmeric powder, red chilli powder, add tomatoes and saute well till the tomato softens and oil leaves the sides, then add potatoes and stir well.
- Add enough hot water to cover the potatoes. Cover and cook on low flame till done then add salt and garam masala and mix well and bring it to a boil. Sprinkle a little garam masala on top and garnish with coriander leaves.
- Serve hot with chapatis,rice and tomato onion raita.
- Kashmiri chilli powder gives the perfect orange red colour to the gravy.I have added extra Kashmiri chilli powder,as I like it spicy, hence the dark colour to the gravy.
- Garam masala should be added in limited quantity as it has a strong flavour
- Left over rassa bhaji also tastes great and makes a tasty breakfast too. Top hot rassa bhaji with tomato onion raita and serve it with hot puris/ phulkas/ chapatis.
- For added dash of spice sprinkle 1/8tsp of freshly crushed black pepper, tastes great too.
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