firstly, in a mortar pestle take 2 inch ginger, 2 chilli and ½ cup coriander.

crush and coarsely paste the masala. keep aside.

firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.

now keeping the flame on low, add 1 tsp chilli powder and ½ tsp cumin powder.

saute until the spices turn aromatic.

add 3 tomatoes and saute well.

cover and cook until the tomatoes turn soft and mushy.

now add 3 potato, 1 tsp sugar and 1 tsp salt.

saute for a minute or until the spices are well combined with aloo.

further, add 2 cup water and mix well adjusting the consistency.

cover and boil for 5 minutes, or until the flavours are absorbed well.

add 2 tbsp coriander and mix well. you can also add lemon juice for sourness.

finally, add vrat wale aloo sabji with roti.