Having lot of jain friends made me taste gravies/sabji's without onion and garlic. i cant imagine my mom or MIL cooking without onion - that would be a no-way possible challenge for them. May be because i tasted these dishes from my friends, i did learn to cook the same.
Its different in taste and absolutely perfect for people who go with viratham/fast as many dont eat onion,garlic on that day. super dooper for your chappathi/dosa...so try it. now you cant excuse anyone at home for not cooking because onions are not in stock :)
Ingredients:
Diced potato - 1 cup
(Boil potatoes with required salt and water(only up to level of potatoes) until they are soft,in pressure cooker it goes for 3 whistles.keep the water don't strain and throw)
Tomato - 2/3 cup (finely chopped)
Cumin seeds - 1 teaspoon
Oil - 3 tablespoons
Coriander powder - 2-1/2 teaspoons
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Plain curd / yogurt - 2 tablespoons
Water - 1/2 cup
Salt - as needed
Method:
(Boil potatoes with required salt and water(only up to level of potatoes) until they are soft,in pressure cooker it goes for 3 whistles.keep the water don't strain and throw)
Tomato - 2/3 cup (finely chopped)
Cumin seeds - 1 teaspoon
Oil - 3 tablespoons
Coriander powder - 2-1/2 teaspoons
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Plain curd / yogurt - 2 tablespoons
Water - 1/2 cup
Salt - as needed
Method:
- Heat oil in a pan,add cumin seeds(let that roast) then add tomatoes,cook till they are soft.
- When tomatoes become soft add Chilli powder and Coriander powder, saute for 3 minutes.
- Now add boiled potatoes with its water (plus additional 1/2 cup water) and add salt (only if required), allow to boil.
- Beat yogurt/curd with garam masala in a bowl and add that while the gravy is getting boiled, mix well and allow to boil for a minute.
- Aaloo sabji is ready for serving scoop.
