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PREP TIME

20 mins

COOK TIME

10 mins

TOTAL TIME

30 mins

Ingredients

Method

  1. Take a pressure cooker and add the potatoes, salt, and 1 ½ cups of water.
  2. Let the potatoes boil on medium heat for 2 to 3 whistles.
  3. Once done, wait for the pressure to drop naturally and open the lid of the pressure cooker.
  4. Make sure the potatoes are just cooked and not mushy.
  5. Let the potatoes cool down, and then peel and dice them. 
  6. Now, take a pan and heat the oil.
  7. Keep it on low heat, and add the Cumin Whole till the seeds crackle.
  8. Then add the tomatoes and keep stirring occasionally till they become tender.
  9. Notice the oil that leaves the sides to ensure the tomatoes are cooked completely.
  10. Now add the Chilli Powder, Black Pepper Powder, and salt as required, and mix well.
  11. Once done, add the potatoes and 1 cup of water to mix again.
  12. Stir it well and let the gravy cook for about 7 to 8 minutes till it thickens a little.
  13. Then, mash some potato pieces to help thicken the gravy.
  14. Let it cook for a few minutes and turn off the heat.
  15. Garnish with chopped coriander leaves and serve it hot with rice, paratha, puri, or chapati.