Hurbe Jeere Mein Patata|AlifBe~47
Potatoes cooked in a tomato based gravy, flavored with fenugreek and cumin seeds.
Ingredients
  • 5 Medium sized Potatoes
  • 4 Medium sized Tomatoes
  • 2 Green Chilies
  • ½ inch piece of Ginger
  • 2-3 tbsp Oil/Ghee
  • 7-8 Curry leaves (Optional)
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • ½ tsp Turmeric powder
  • 1 Tbsb Coriander powder
  • 2 Cups of water
  • Salt as per taste
  • Handful of Coriander leaves.
Method
  1. Peel and cut potatoes in cubes. Rinse with water, soak in salted water till further use.
  2. Grate or blend tomatoes.
  3. In a pressure cooker, heat 2-3 tbsp of Oil/Ghee.
  4. Add curry leaves, cumin seeds and fenugreek seeds (Methidana or Hurb^o), chopped ginger and chillies.
  5. When cumin seeds turn darker in shade, add grated/blended tomatoes.
  6. Add salt, turmeric, coriander powder and mix well.
  7. Cook on high heat for 2 minutes.
  8. Drain the potatoes and add to the tomato gravy.
  9. Adjust the salt and cook on high heat for 4-5 minutes or till the oil separates.
  10. Add some coriander leaves and save the rest for the garnish.
  11. Add 2 cups of water and close the pressure cooker with the lid.
  12. Wait for 2 whistles on medium heat. Lower the flame and let the curry simmer for 2-3 minutes.
  13. Switch off the flame.
  14. When the pressure of the cooker subsides, open the lid. Check the consistency of the gravy. If thick, add some water and allow it to come to a boil. If there is more water in the gravy than required, then boil it further till it reaches to preferred consistency.
  15. Garnish with coriander leaves are serve with roti/ Puri.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/12/hurbe-jeere-mein-patataalifbe47/