Let's make some aloo sabzi..
Boil 4 potatoes of medium to large size, chop 2 onions, puree one tomato and slit two green chillies.
You might also want to chop some garlic and ginger if ginger-garlic paste is not handy.
Let the boiled potatoes cool down sufficiently. Peel off the skin and chop into medium sized bits. Do not fine chop.
In a kadhai add 1 to 2 tbsp oil. Add some jeera and let it splutter.
Then add the chopped onions. Stir for a while and then add the ginger garlic paste, about 1 to 1.5 tbsp and 2 green chillies slit in half. Stir well and let cook for some time. You may want to cover the lid for some time.Stir intermittantly.
After the onions start turning a bit golden (more or less as preference; i prefer golden brownish), add turmeric 1 -2 tsp, red chilli powder 1 to 2 tsp, coriander powder 2 to 3 tsp,cumin powder 1 to 2 tsp and garam masla 1 to 2 tsp. (All these can be varied as per personal preference.)
Mix these well.
Add the puree of one tomato, stir well and cook for a minute or so.
Add some water, stir well and let cook.
Add salt as per taste.
Give it a taste and if the sour tang from tomato is seeming insufficient, add a tsp or two of amchur powder as per taste.
If it is seeming very watery, add 1 to 2 tbsp of besan. Add little flour at a time to avoid lumps formation. Add some more water if needed, cover and let cook for a a minute or so.
Now add the boiled potatoes. Give a nice stir. You might want to mash some lightly and break some in this process.
Add some water if needed and let cook for 5 minutes or so.
Since the potatoes are already boiled we don't need to cook for a long time but just enough for everything to cook and mix well.
Some chopped coriander, if available, can be added to garnish.
Serve hot or maybe re-heat the next day and serve hot.
P.S.; It tastes better the next day ;-)
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