Dhaba Style Potato Onion CurryVeg

1

Heat 4 tbsp of oil in a pan. Add 3 roughly chopped onions and 4 chopped green chilies. Shallow fry them, then remove them from the oil and set aside.

2

In the same oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, and 5-6 curry leaves. Let them splutter.

3

Add 1 tsp onion-ginger-garlic paste. Cook until the onions turn completely brown.

4

Lower the heat and add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander-cumin seed powder, and 1/2 tsp garam masala powder. Fry the spices for a few seconds.

5

Add 3 tomatoes (boiled, churned, and strained). Cook the gravy for about 4-5 minutes until the oil separates.

6

Add 2 tbsp of curd, salt to taste, and a pinch of sugar. Stir continuously until combined.

7

Add 3 boiled and diced potatoes, along with the fried onions and chilies. Pour in 1/2 cup of water and add fresh coriander leaves. Let it simmer for a couple of minutes.

8

Garnish with julienned ginger and extra coriander leaves before serving.