BAY LEAF - 1

firstly, in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch  cinnamon, 2 pods cardamom, pinch hing, 1 tsp kaduri methi, 1 tsp cumin  and 2 tbsp coriander.

1

ONION - 1 CHOPPED

now add 1 onion and saute well. saute until onions turn golden brown

2

GINGER GARLIC PASTE

further add 1 tsp ginger garlic paste and saute well

3

CHILLI POWDER - 1 TSP

keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp salt.

4

SAUTE - LOW FLAME

saute on low flame until spices turn aromatic.

5

TOMATO - 1 CHOPPED

add 1 tomato and saute well until tomatoes turn soft and mushy.

6

BOILED POTATO - 2

further mash 2 boiled potato slightly.

7

STIR WELL

mix well making sure all the spices are well combined.

8

WATER - 1 CUP

now add 1-2 cup water and stir adjusting consistency as required.

9

SIMMER - 10 MINUTES

cover and simmer for 10 minutes making sure flavours are absorbed well

10

READY TO EAT

finally, add 2 tbsp coriander and enjoy aloo tamatar ki sabji with phulka or poori

11