Ingredients
- Aloo (potatoes) – 3 medium
- Piyaz (Onion) – 1 medium [chopped]
- Tamater (Tomatoes) – 3 medium
- Chawal (Rice) – 3 tbs
- Lehsan (garlic) paste – 1 tsp
- Pissi laal mirchen (Red chilli powder) – 2 tsp
- Namak (Salt) – 1.5 tsp
- Haldi (Turmeric powder) – 1/4 tsp
- Dhaniya (coriander) powder – 1 tsp
- Pissi sabz mirchen (Green chilli paste) – 1 tsp
- Pani (Water) – 1/2 cup
- Pani (Water) – 1.75 glasses
- Garm masala (Whole spices powder) – 1/2 tsp
- Sabz dhaniya (Green coriander) – for garnish
- Oil – 1/2 cup
Method
Step 1: Fry Piyaz (Onion) in 1/2 cup of Oil till golden color appears.
Step 2: Add Tamater (Tomatoes) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (coriander) powder, Pissi sabz mirchen (Green chilli paste), Lehsan (garlic) paste and mix well.
Step 3: Cook at medium to low flame till masala is ready.
Step 4: Add Chawal (Rice), 2 – 3 tbs of Water, mix, cover, and cook on low flame for 4 – 5 minutes or until Oil separates.
Step 5: Add Aloo (potatoes), mix, and cook for almost 4 – 5 minutes.
Step 6: Add 1.75 glasses of Water, mix, cover, and cook at low flame till Aloo (potatoes) are tender.
Step 7: Cook at medium flame and stir continuously to break the Chawal (Rice). (This will make the gravy thick) Cook for 4 – 5 minutes.
Step 8: Add Garm masala (Whole spices powder) and Sabz dhaniya (Green coriander). Mix and cook at low flame for 2 minutes.