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.
ONION - 1 CHOPPED
now add 1 onion and saute well. saute until onions turn golden brown
GINGER GARLIC PASTE
further add 1 tsp ginger garlic paste and saute well
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.
SAUTE - LOW FLAME
saute on low flame until spices turn aromatic.
TOMATO - 1 CHOPPED
add 1 tomato and saute well until tomatoes turn soft and mushy.
BOILED POTATO - 2
further mash 2 boiled potato slightly.
mix well making sure all the spices are well combined.
WATER - 1 CUP
now add 1-2 cup water and stir adjusting consistency as required.
SIMMER - 10 MINUTES
cover and simmer for 10 minutes making sure flavours are absorbed well
READY TO EAT
finally, add 2 tbsp coriander and enjoy aloo tamatar ki sabji with phulka or poori