Nawabi Aloo

Despite the 'couch potato' allusion, potatoes are actually quite healthy if not deep-fried. If boiled or cooked without oil like in this recipe, the goodness of potatoes is really tapped. A real delicacy, this recipe lets you take advantage of the rich potassium content in potato, without worrying about an increasing waistline as the side effect!
Add your private note Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Makes 4 serving
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Ingredients

2 boiled potatoes, peeled and cubed
1 1/2 cups chopped tomatoes
1/2 tsp sugar
1/2 cup low fat milk
salt to taste

To be ground into a smooth paste 2 roasted onions, roughly chopped
1/2 tbsp coriander (dhania) seeds
1/2 tbsp cumin seeds (jeera)
1/2 tbsp poppy seeds, soaked in 1 tbsp of water
1 tsp fennel seeds (saunf)
25 mm. (1") piece of ginger (adrak), roughly chopped
2 green chillies, roughly chopped
1 tsp cardamom (elaichi) powder

Method

1. Heat a non-stick pan on a medium flame and when hot, add the potatoes.
2. Dry roast till the potatoes are brown from all the sides. Keep aside.
3. Put the tomatoes and 1 cup of water in a non-stick kadhai and cook for about 10 minutes. Cool completely.
4. Blend in a mixer to a smooth purée. Keep aside.
5. Heat the non-stick kadhai again on a medium flame and when hot, add the ground paste and cook for 2 to 3 minutes while stirring continuously.
6. Add the tomato purée, potatoes, sugar, milk and salt and simmer for 5 to 7 minutes.
7. Serve hot.