SERVES: 4-5

COOKING TIME: 10-15 Minutes

GLUTEN FREE- LOADED WITH POTASSIUM (more than a banana), VITAMIN C, B6 and IRON

QUICK TO MAKE

Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using Pressure Cooker will take 10-12 minutes whereas it will take 20-30 minutes in a regular pan. 

You save: 40% of fuel energy and 15 minutes of your precious time that is about 8 to 10% of the total time you spend in kitchen on an average(assuming you spend a total of 2-3 hours in a day in the kitchen).

INGREDIENTS:

1 teaspoon of oil
1 pinch of asafoetida powder
½ teaspoon Cumin seeds
2 tablespoons crushed fennel seed
4 teaspoons Methi chutney masala, if available or
(1 teaspoon coriander seeds, 2 teaspoon fenugreek seeds and 2 whole red chilli)
2 small tomato chopped
2 teaspoons red chilli powder
4 palm sized potato chopped
2 teaspoons salt
1 tablespoon turmeric powder
1 inch frozen crushed green chilli
1 teaspoon mango powder
1 teaspoon garam masala
Fresh or frozen coriander leaves

STEP 1. Put asafoetida powder, Cumin, fennel seed powder and all other seeds (if not using Methi chutney masala) in heated oil
STEP 2. Sauté for less than a minute, then add tomato and red chilli powder and cover the pan for 3-4 minutes till tomato become soft.
STEP 3. Add potatoes, salt, turmeric powder, frozen crushed green chilli and Methi chutney masala (if available)and enough water to submerge everything plus 2-3 inches, let the cooker give 2 whistles or leave the pressure cooker with whistle on for 10 minutes on fire)
STEP 4. Open cooker lid, add mango powder, garam masala and coriander leaves to garnish before you serve.

HANDY TIPS:
1. Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.
2. When done, before serving crush a few potatoes in the curry to thicken the density of the curry.