* Garam Masala - 1/2 tsp * Hing (Asafoetida) - A pinch
* Onion (paste) - 1 cup * Salt to taste
First wash, peel and cut the potatoes into medium size pieces. Then heat desi ghee in a kadai(wok) and fry the Vadis till light brown in colour. Remove and keep aside.
In the same desi ghee, add onion and ginger garlic paste. Fry till light brown. Add tomato puree. Cook for few minutes then add turmeric, coriander, red chilli powders, hing, garam masala and salt and 2 cups of water. Mix well.
To this mixture, add sun dried vadiya and potatoes and cook till they are soft and tender and gravy is thick.
Serve hot along with Basmati Rice.
If you want to know more Aloo Recipes then find by typing in this search box.