POTATO GRAVY

 POTATO GRAVY 

Ingredients:
Potato - 2
Tomato - 2
Onion - 1
Ginger - 1/2 inch piece 
Garlic - 5
Green Chilly - 2
Salt as needed 
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1/2 t spoon
Coriander Powder - 1 t spoon
Garam Masala - 1/2 t spoon
Cumin Seeds - 1/2 t spoon 
Fennel Seeds - 1/2 t spoon
Curry Leaves - 1 spring 

      Pressure cook potato, peel off the skin, cut into pieces and keep aside.
      Crush garlic coarsely.

      Grind onion, ginger and green chilly coarsely in a mixer.

      Grind tomato to a fine paste.

      In a kadai, add 1 tbl spoon oil and fry cumin, crushed garlic for a minute.

      Now fry onion mixture in low flame until golden.

      Add tomato paste, chilly powder, turmeric powder, garam masala powder, salt and mix it well.

      Cook until the raw smell leaves.

      Add 1/2 cup water and and when it boils add the potatoes.

      Cover and cook for 10 minutes.
      Temper fennel seeds and curry leaves with a t spoon of oil or ghee and pour it over the gravy.

      Enjoy potato gravy with chappathi.