Kashmiri Aloo Sabji (Kashmir Chilly Potato Curry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For pressure cook:

Potato : 4 big cut as cubes

Water :2 cups

Salt : 1 tsp

Big Onion :  3 cut lengthwise

Tomato: 4 cut lengthwise

Ginger garlic Paste : 2 tsp,

Cumin : 2 tsp

Kashmiri Chilly powder: 2 tsp

Coriander powder: 1 tsp

Turmeric: 2 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Dry Red Chilly: 3

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Pressure cook the items under ‘for pressure cook’.
2)      Keep it aside to the whistle to go off.
3)      Open it and mash the potato slightly to give a rich look to the curry.

4)      In a pan slightly fry chilly powder, coriander powder, cumin and dry red chillies.
5)      Grind it in a mixer to a paste form and keep it aside.

6)      In a kadai, put 2tsp oil and splutter mustard seeds and curry leaves.
7)      Put ginger garlic paste, green chillies, big onion and tomato order wise and sauté.
8)      Spoon in the grinded masala and salt.
9)      Saute it well.
10)  Dump in the mashed potato and mix well so that it blends well in the curry.

11)  Pour 1 cup water and cook.
12)  Cook until dry depending on your liking.
13)  Garnish with coriander leaves and serve with poori/roti.