A very basic recipe, which can be modified to make it slightly richer as well as made with other vegetables and probably even meat, this gravy can also be made in advance and be frozen for when you need to make something in a hurry.

Masala Potatoes

Ingredients:

• 4-5 medium-sized potatoes, peeled and chopped
• 3 medium-sized onions, chopped roughly
• 3 medium sized tomatoes, chopped roughly
• 5-6 cloves of garlic, peeled
• 1 inch piece of ginger, peeled
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp Carom seeds
• 1 tbsp coriander seeds
• 4-5 almonds
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1-2 tbsp garam masala powder
• 1-2 tbsp Kasuri Methi (dried fenugreek leaves)
• Salt to taste
• 2 tbsp oil

Method:

• Keep the chopped potatoes in a pan of water so that it does not oxidise while you make the gravy.
• In a pan, heat 1 tbsp oil and then add 1 tsp cumin seeds and let it splutter. Then add the fennel and carom seeds and stir for a few seconds each before adding the next spice.
• When the spices splutter, add the garlic and ginger and saute it for a few seconds.
• Then add the almonds and stir for a minute or so.
• Now add the onions and saute till it turns translucent. When the onions turn translucent, add the chopped tomatoes and give it a good stir.
• Add around a tsp of salt to let the onion and tomato become mushy. At the same time, add the red chilli powder, cumin powder and coriander powder and stir well.
• Once the tomatoes are completely cooked and mushy, remove from the flame, let it cool down completely and then blend to a fine paste. You can add water as needed to thin it down while blending.
• Drain the potatoes and keep aside.
• In the same pan, use the balance oil and when it becomes warm, add the remaining cumin seeds. When the seeds start to splutter, add the turmeric powder and the asafoetida and then quickly add in the drained potatoes. Add a bit of salt, cover and cook on a low to medium flame till the potatoes are almost cooked.
• At this point, pour in the prepared gravy and stir well, letting it come to a boil. Check the seasoning at this point and add what is missing.
• Add the garam masala and crush the Kasuri Methi in the palms of your hands before sprinkling it over the gravy.
• Let the gravy come to a nice rolling boil, reduce the flame and continue to boil for another five minutes.
• Remove from the flame, garnish with coriander leaves and serve hot with any rice or Indian flatbread.

Notes:

• This is a very basic gravy and if you want to make it richer, you can add cashew nuts along with almonds when cooking. Also adding cooking cream while the gravy is boiling (towards the end) will make it more rich and creamy.
• I made this with only potatoes, but you can add any combination of vegetables, including paneer (or tofu), cauliflower, peas, carrots etc to make it more wholesome.