Bajra Roti, Aloo Pyaaz ki Sabzi and Lehsun Chutney

Ingredients

• 500 g Potato (peeled and cut into 1-inch cubes)
• 450 g Onion (about 3 medium, thinly sliced)
• 240 g Tomato (about 2 medium, finely chopped)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (also known as Hing)
• 1 tbsp Ginger-Garlic Paste
• 2 whole Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Amchur Powder (dry mango powder)
• 0.5 tsp Garam Masala
• 0.25 cup Water (use hot water, add more if needed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them splutter. Immediately add the asafoetida (hing) and sauté for a few seconds until fragrant.

2. 2

   Add the sliced onions and sauté on medium-low heat, stirring frequently. Cook for 8-10 minutes until they are deeply golden brown and caramelized. This step is crucial for developing the sweet, rich flavor of the dish.

3. 3

   Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.

4. 4

   Stir in the chopped tomatoes. Cook for 4-5 minutes until they break down, become soft, and are well-integrated into the onion base.

5. 5

   Add the dry spice powders: turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, stirring continuously, until you see oil separating from the mixture.

6. 6

   Add the cubed potatoes and mix gently for a minute to ensure they are thoroughly coated with the spice masala.

7. 7

   Pour in 1/4 cup of hot water, stir, and bring the mixture to a gentle simmer. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 12-15 minutes. Stir once or twice in between to prevent sticking. The potatoes are done when they are tender and can be easily pierced with a fork.

Ingredients

• 15 Kashmiri Red Chilies (For vibrant color and mild heat)
• 5 Guntur Red Chilies (For heat, adjust quantity to your preference)
• 1 cup Garlic Cloves (Peeled)
• 3 tbsp Mustard Oil (For authentic flavor and preservation)
• 1 tsp Cumin Seeds
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed for grinding)

Instructions

1. 1

   Prepare the Chilies

   • Remove the stems from both Kashmiri and Guntur red chilies.
   • Place them in a medium bowl and cover completely with hot water.
   • Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2. 2

   Grind the Chutney Paste

   • Drain the soaked chilies, reserving the soaking water.
   • In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
   • Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3. 3

   Cook the Chutney

   • Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
   • Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
   • Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
   • Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4. 4

   Finish and Store

   • Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
   • Allow the chutney to cool down completely to room temperature.
   • Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.