Bhandare Wale Aloo

Ingredients

• Potatoes – 4 to 5, boiled and roughly mashed or chopped
• Ghee – 2 to 3 tablespoons
• Cumin seeds (Jeera) – 1 teaspoon
• Hing (Asafoetida) – a pinch
• Bay leaf – 1

For Tomato Purée:

• Tomatoes – 3, chopped
• Ginger – 1-inch piece
• Green chillies – 2 to 3

Blend the above into a smooth purée.

Spices:

• Red chilli powder – 1 teaspoon
• Haldi (Turmeric powder) – ½ teaspoon
• Sendha namak (rock salt) – to taste
• Kasuri methi – 2 teaspoons, crushed
• Garam masala – ¼ teaspoon (optional)

Procedure

• Heat ghee in a pan.
• Add jeera, and let it splutter.
• Add a pinch of hing and bay leaf. Sauté for a few seconds.
• Pour in the tomato-ginger-green chilli purée and cook until the raw smell goes away and the ghee starts to separate.
• Add red chilli powder and haldi. Cook for another minute.
• Add the boiled potatoes and mix well to coat them in the masala.
• Add water as per consistency
• Add salt to taste.
• Crush and add kasuri methi.
• Add garam masala (optional), slit green chilli, and julienned ginger.
• Simmer for a few minutes until the curry thickens slightly and flavors meld.