“Saatvik” is derived from the word ‘Sattva’, which means clean, natural and pure. During Navratri we usually prefer to have saatvik food, it is light on spices and good for cleansing the body. This recipe is for Aloo Tamatar, which goes perfectly well with Kuttu Cheela.
Course: Main Course
Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins.
- Potato – 2 medium (peeled and cut into cubes)
- Tomato – 2 medium (finely chopped)
- Ginger – 1/2 inch (grated)
- Green Chilli – 2 (finely chopped)
- Green Cardamom – 2
- Clove – 2
- Black Peppercorn – 4-5
- Cumin Seeds – 1 tsp
- Coriander Powder – 1 tsp (optional)
- Ground Black Pepper – 1/4 tsp
- Water – 1.5 cup
- Ghee (Clarified Butter) – 2 tbsp
- Coriander Leaves for garnishing
- Rock Salt (Sendha Namak) to taste.
PS: 1 Cup = 250 ML.
How to make Aloo Tamatar:
- Heat ghee in a pressure cooker. Add green cardamom, cloves and black peppercorn, saute till aromatic
- Add cumin seeds and let it splutter
- Add ginger and green chilli. Saute till aromatic
- Add tomatoes, coriander powder and ground black pepper. Mix and cook till ghee starts to separate
- Add potatoes, rock salt and water. Mix and close the lid. Turn the flame to medium-high and cook for 3-4 whistles
- Once pressure settles down open the lid and mash the potatoes a little. Add coriander leaves and mix. Your Aloo Tamatar is ready.