POTATO GRAVY

"Rajasthani" Potato Gravy
I had this Potato gravy while visiting Jaipur and other cities of Rajasthan. My father-in-law loves this potato gravy. So, my ingenous MIL created this gravy on a whim and it turned out very good. Thanks to my MIL for this great and simple recipe.

This gravy doesnot have any complex masalas but the basic stuff you ALWAYS have in your pantry. How come something so delicious could be created from something so simple??? Well, the answer is in the process of cooking, having fun with it and hoping for a great taste:). We had Satyavinayak puja at our place in June. I was finalizing the menu. Had almost decided to go ahead and make chole-puri for 40 guests. Then MIL made this awesome gravy one day. And thats it. I immediately fell in love with it, begged my MIL to make THIS gravy for the puja. Graciously she agreed. Cooking for 40 guests is no easy feat. But we all helped and she managed it. This potato gravy was the main star of my menu. Everyone loved it. My friends begged for the recipe. MIL got dozens of compliments. My party was a BIG success thanks to MIL and this gravy. Everyone loved it so much that hardly any was left for my husband and his brother (the last dinner eaters). This humble and nonpretentious potato gravy is best served hot with hot puris.

Recipe:
2 large potatoes
1 medium onion
1 tomato
1 1/2 tsp corriander powder
3/4 tsp cumin powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala powder
pinch of asafoetida
salt to taste
3 tsps oil
handful cilantro -washed and chopped

Preparation:
Boil the potatoes till more than fork tender. This is best done in a pressure cooker and then keeping it on low flame for 10-15 mins before turning off the gas. Peel and chop them into chunks. Dice the tomato and the onion.
Take a kadai and heat oil in it. Once hot, add asafoetida and then mustard seeds. Let the seeds sputter and then add cumin seeds. Add onion and start cooking them. Once they are half -way done then add corriander powder and cumin seeds. Fry the onions on medium-high flame till you get the masala smell and the oil starts seperating. Once the onions are cooked add tomatoes, turmeric and red chili powder and salt. Cover and cook till oil starts seperating from the mixture. Then add the potatoes. Cover and let it cook completely. Add little water to get gravy like consistency. Add the garam masala powder and mix well. Garnish with cilantro.
Serve hot with puris
Enjoy
Dipti