Method
Grind the onion, garlic, ginger, cinnamon, cardamom and cloves to a fine paste with little water. Peel and chop the potatoes and parvals.
Heat 2-3 tbsp of oil in a pan, shallow fry the pieces of potatoes and parval till they are tender and golden yellow in colour. Drain and keep aside. Add more oil if necessary (about 1 tbsp) and add the cumin seeds. When the seeds start spluttering, add green chillies and the ground paste. Fry for 2-3 minutes. Add the turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Fry for another 2 minutes. Add the chopped tomatoes and saute till they are tender. Add the fried vegetables and stir. Add 1 cup of water, cover and cook on a low flame till the vegetables are completely cooked.
Serve hot with rotis.
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