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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: <gopher://sdf.org/0/users/sanjuro/indian-food/
aloo-jhol-sabzi.txt>

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