Simple Potato Subzi – Aalu Rasa Wale :: Jain aalu sabzi :: No onion no garlic recipe

This is a recipe from my childhood, and I have always loved it. Make it quite often, almost every fortnight. 

Weekends mean a real feast for S, not that he is on diet over weekdays. And he gets the treat quite often on weekdays too, but greedy husbands ! Dont we all know their ransums :P.. Anyway, so last weekend, I was too tired after all the cleaning and dusting chores pending and didnt get quite the time for anything special. There was nothing else in the fridge left apart from some tomatoes. And some potatoes in the shelf… Even no onions or garlic 🙁 :(.. I was too tired after my Dance performance and hence didnt get enough time to go to Tesco for weekly shopping. And mind you, S just cant go to Grocery shopping alone. Even if I hand him over the complete list, he will still make one or two small “blunders”.. Either wrong variety, or higher priced vegetable, sometimes even the close to expiry products. For me its always less headache to accompny him rather than rely on his shopping skills 😀

Anyway, so that day I thought of getting the fuss over and make simple recipe of Jaini style Aalu Tamatar my Naani used to make. I made a mental note to make a quick egg bhurji for him if he doesnt like it. But it was not required at the end……Alls well if ends well … !!

 

What you need ?

• 1. 5-6 large Potatoes, boiled and peeled.
• 2. 5-6 tomatoes, chopped
• 3. 1 tsp cumin seeds (jeera)
• 4. salt to taste
• 5. 2 green chillies, choped
• 6. 2-3 red dried chillies
• 7. 1/2 cup low fat yoghurt
• 8. 1 tsp turmeric
• 9. 1 tsp oil
• 10. 1 1/2 cups water

 

Method:

1. Heat oil in the pan, add cumin seeds.
2. After they crackle, add red dried chillies, tomatoes, salt and green chillies. Stir well.
3. Add broken ( not diced or chopped) potatoes into it and mix well. Simmer for 5 min closed
4. Add water and turn the flame on medium. Cook it uncovered till a boil and then lower the flame.
5. Beat the curd well and mix it with the subzi. Simmer covered again for 5-6 minutes. Turn off the flame
6. Garnish with cilantro. I served it with simple parantha ..

 

Notes :
1. Peel the potatoes after cooling them properly or they will be mushy.
2. Break the potatoes with hands randomly. It will give the better effect.
3. You can also use heeng into it for stronger aroma. Put it along with jeera.
4. You can completely avoid the yoghurt for more hot curry. Yoghurt makes it milder.