Ingredients:(Serves 4)

• Potato (Aloo): 500 gm.(Serves four)
• Cooking Oil : 4 tbsp.
• Bay leaf (Tez patta): 2 nos.
• Cardamom (Elaichi): 2 nos.
• Cinnamon (Dalchini): 2 cm x 1 cm
• Onion : 200 gm.
• Ginger (Adrak) paste : 1 tsp.
• Garlic (Lasun) paste : ½ tsp. (some prefer diced garlic instead of the paste)
• Turmeric (Haldi) powder : ½ tsp.
• Cumin (Jeera) powder : 1 tsp.
• Red pepper (Lal Mirch) powder : ½ tsp. (you may use diced green pepper instead)
• Tomato : 200 gm. (each tomato cut into eight pieces)
• Coriander (Dhania) leaves for garnishing
• Salt to taste

Procedure:

Wash potato. Boil potato in salt water without peeling off the jacket. Peel off jacket after potato cools down. Cut potato into halves (if potato is small) or into quarters (if potato is large).

Pre-heat oil in a frying pan. Add bay leaf, cinnamon and cardamom. Heat for 15 secs. Add onion, ginger paste and garlic paste. Stir and fry until light brown. Add turmeric powder, cumin powder, red pepper powder and salt to taste. Stir well and heat for 15 secs.

Add potato to the frying pan. Turn down the heat to medium, and stir well for about 5 mins. Add tomato and sprinkle a little water. Continue to stir for another 10 mins. During cooking, whenever the contents look like drying, add a little water and stir. Do not add more than 2 tbsp. water at a time. The idea is to have a thick gravy when the potato is cooked.