Chhatu Tarkari

1. 1
   prep · ~10 min

   Prep the vegetables and mushrooms.

   1.Clean the mushrooms and halve any large ones.

   2.Peel and cube the potato into small even pieces.

   3.Chop the onion and tomatoes, slit the green chilies, and grate the ginger.
2. 2
   saute · ~2 min

   Heat the oil and bloom the whole spices.

   1.Heat mustard oil in a kadai over medium heat until it reaches a light smoking point.

   2.Lower the heat slightly and add the bay leaf and cumin seeds.

   3.Let the cumin crackle for 20 to 30 seconds.

   TIPHeating mustard oil well first removes its raw sharpness.
3. 3
   saute · ~6 min

   Cook the onion and ginger.

   1.Add the chopped onion and cook until soft and lightly golden.

   2.Add the grated ginger and green chilies.

   3.Cook for 1 minute until fragrant.
4. 4
   saute · ~7 min

   Add tomato and ground spices.

   1.Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.

   2.Mix well and cook until the tomatoes soften and the masala turns glossy.

   3.Splash in a spoonful of water if the spices start sticking.
5. 5
   saute · ~7 min

   Cook the potato and mushrooms.

   1.Add the cubed potato and stir for 2 minutes to coat it in the masala.

   2.Add the mushrooms and cook for 4 to 5 minutes.

   3.Stir often as the mushrooms release their moisture.

   TIPDo not cover right away, or the mushrooms will steam instead of picking up flavor.
6. 6
   simmer · ~15 min

   Simmer the tarkari until tender.

   Pour in the water and bring the curry to a gentle boil. Cover and cook until the potato is tender and the gravy is light and flavorful. Finish with garam masala.

7. 7
   garnish

   Garnish with cilantro.

8. 8
   serve

   Serve hot with rice or roti.

Cuisines we love