Potato Curry (Rasedaar Aloo)

This one came from 'Dida' my maternal grandmother.

Ingredients
Potatoes - 500gms (boiled and diced into cubes)
Tomatoes - 4 large ones (pureed in a blender)
Jeera (Cumin seeds) - 1 teaspoon
Hing (Asafoetida) - 1/4 teaspoon
Haldi (tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt as per taste
Water - 250 ml
(Mix the salt, tumeric & red chilly powder in water and set aside)
Oil - 1 tablespoon
Chopped Coriander - 1 tablespoon

Method
Heat oil in a wok (karahi) add the jeera and then the boiled potatoes. Stir fry the potatoes for 2 minutes.

Add the pureed tomato and asafoetida to the potatoes. Stir well and let it cook for 2 minutes. Add the salt, tumeric & red chilly mixture and let it cook covered for 8 minutes on a low heat.

Add the coriander before serving.

Goes best with puris!