|Potato in a Thin, Spicy Gravy|
To make Aloor Jhol, I use about 500 gm. whole medium-sized potatoes, unpeeled. I wash them thoroughly, prick them with a fork, cut them in quarters, so that they cook quickly, then either cover them with water and place them inside a microwave safe bowl and micro on high for 10 minutes, or put them in a pressure cooker, and then when the pressure is full, drop heat, simmer for 5 minutes, and then turn of the cooker, letting the pressure go down naturally, and the lid open by itself. You can, of course do this part over the stove top, but well, for a cranky big baby like me, that was too much time. Once done, remove, and mash mildly with the back of a spoon or a spatula - there should be plenty of chunks. Do not throw away the water - that's the material for the gravy.
Meanwhile, make a paste of an inch of ginger and 2-4 whole green chillies. The heat depends on your taste buds, that is, if you are a wuss, add one. If you think yourself to be a bit of a tiger, add sixty two. Also, make a paste of 2-3 tomatoes, so that the result is about 1/2 cup's worth. Don't add water to the tomato while blending if possible.
|Indian potato curry|
Take a bowl, and add a teaspoon each of turmeric powder, red chilli powder, cumin powder, coriander powder. Add to it half teaspoon dry mango powder (optional), and half a teaspoon crushed black pepper. Don't miss out on the black pepper, it gives the dish a lovely peppery glow. Add some water and make a paste, and add it to the tomato mixture. Cook till the water evaporates mostly, add the potatoes with at least one cup of the liquid in which the potato was cooking. You can up the ante, or reduce it, as per your wish. Also, if you think the heat is STILL not enough, add more green chillies or pasted green chillies now. Let the potato cook in the gravy for 10 minutes, then give it a hearty stir, add salt, and remove from heat. Just before removing, add another half handful of cilantro, because you really cannot ignore the cilantro here.