బీరకాయ టమాట ఇలా చేస్తే చపాతి రైస్ లోకి👌😋

Ingredients

• 3 medium Potatoes (peeled and diced into 1‑inch cubes)
• 2 large Tomatoes (finely chopped or pureed)
• 2 tablespoons Vegetable Oil (neutral oil with high smoke point)
• 1 teaspoon Cumin Seeds (adds earthy aroma)
• ½ teaspoon Turmeric Powder (for color and subtle flavor)
• ½ teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder (ground coriander seeds)
• ¼ teaspoon Garam Masala (optional, for warm finish)
• to taste Salt
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare the vegetables

   Wash, peel and dice the potatoes into 1‑inch cubes. Wash the tomatoes and chop them finely or blend into a coarse puree.

   Time: PT5M

2. Heat oil and temper spices

   Place the skillet over medium flame, add 2 Tbsp oil and let it heat for about 30 seconds. Add 1 tsp cumin seeds and let them sizzle until fragrant.

   Time: PT2M

   Temperature: Medium flame

3. Fry the potatoes

   Add the diced potatoes to the skillet, stir to coat with oil and cumin. Fry for 5 minutes, stirring occasionally, until the edges start to turn light golden.

   Time: PT5M

   Temperature: Medium flame

4. Add tomatoes

   Stir in the chopped tomatoes (or puree). Cook for 8 minutes, allowing the tomatoes to break down and release their juices.

   Time: PT8M

   Temperature: Medium flame

5. Season and simmer

   Add turmeric, red chili powder, coriander powder, and salt. Mix well and let the sabzi simmer for another 5 minutes until potatoes are tender and the gravy thickens.

   Time: PT5M

   Temperature: Medium flame

6. Finish with garam masala and cilantro

   Sprinkle garam masala, stir, and turn off the heat. Garnish with chopped cilantro before serving.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g