Aloo Tamatar Ka Jhol

Aloo Tamatar Jhol is a popular dish among the people of Uttarakhand, as it is quick and easy to cook and requires minimum ingredients. Aloo Tamatar Jhol/Saag is preferably eaten with Poori and sometimes with Rice.

Let us learn how to make Aloo Tamatar ka Jhol

Ingredients for Aloo Tamatar ka Jhol

1. Potatoes - 250 grams
2. Onion - 50 grams
3. Tomatoes - 100 grams
4. Ginger - 2 cm piece (finely chopped)
5. Garlic - 4 to 5 cloves
6. Red chili powder - 1 tsp
7. Turmeric powder - ½ tsp
8. Garam masala powder - ½ tsp
9. Fenugreek seeds - ½ tsp
10. Coriander leaves - 1 tbsp (chopped)
11. Cumin seeds - 1 tsp
12. Ghee - ¼ tea cup

Method

1. Put the frying pan on a moderate flame. Pour the ghee and allow it to get hot. Add cumin and fenugreek seeds in the hot oil. When the seeds start crackling add garlic cloves and chopped ginger.
2. Stir-fry till the garlic and ginger turns slightly brownish. Now add chopped onion. Fry until onion becomes tender. Add red chili and turmeric powders, chopped tomatoes, and fry for a couple of minutes, till tomatoes become soft.
3. Add one teacup of water, add pealed and big pieces of potatoes and garam masala and cook for about 10 minutes in moderate flame.
4. Add 2-tea cup or more water and salt to taste and cook on slow fire for another 10 minutes until potatoes get tender. Remove from fire and sprinkle chopped coriander leaves. Serve hot.