Tisi Jhor with Steamed Basmati Rice

Instructions

1. 1

   Roast and Grind Flaxseeds

   • Place a dry skillet or pan over low-medium heat. Add the flaxseeds and dry roast for 3-4 minutes, stirring continuously.
   • The seeds will become fragrant and start to pop. Be careful not to burn them, as they can turn bitter.
   • Remove the seeds from the pan and let them cool down completely. Once cooled, grind them into a fine powder using a spice grinder or blender.
2. 2

   Prepare the Spice Paste

   • In a small blender jar, combine the garlic cloves, ginger, and green chilies.
   • Add 2-3 tablespoons of water and blend until you have a smooth paste. Set aside.
3. 3

   Sauté Potatoes and Temper Spices

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This step is crucial for removing the oil's raw pungency.
   • Reduce the heat to medium, carefully add the cubed potatoes, and sauté for 6-8 minutes until they are light golden brown and partially cooked. Remove with a slotted spoon and set aside.
   • In the same oil, add the panch phoran. Allow the seeds to splutter for about 30 seconds to release their aroma.
4. 4

   Cook the Masala Base

   • Add the prepared ginger-garlic-chili paste to the pan. Sauté for 1-2 minutes until the raw smell disappears.
   • Add the finely chopped tomato and cook for 4-5 minutes, stirring occasionally, until it turns soft and mushy.
   • Stir in the turmeric powder, red chili powder, and coriander powder. Cook the spices for another minute until they are fragrant and you see oil separating from the masala.
5. 5

   Combine and Simmer the Curry

   • In a separate bowl, whisk the ground flaxseed powder with 1 cup of room temperature water to create a smooth, lump-free slurry.
   • Pour this slurry into the pan with the masala, stirring continuously to prevent any lumps from forming.
   • Add the sautéed potatoes, salt, and the remaining 3 cups of water. Stir everything well to combine.
   • Bring the curry to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the potatoes are fully cooked and the gravy has thickened slightly.
6. 6

   Garnish and Serve

   • Turn off the heat and stir in the amchur powder for a hint of tanginess.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. It pairs best with hot steamed rice.