Simba Aloo Tarkari

1. 1
   prep · ~10 min

   Boil the potatoes until just tender.

   Place cubed potatoes in a saucepan, cover with water, add a pinch of salt, and boil until fork-tender but not mushy, about 8-10 minutes. Drain well and set aside.

   TIPSlightly undercook the potatoes; they'll finish cooking in the curry and hold their shape better.
2. 2
   prep · ~2 min

   Make the ginger-green chili paste.

   Using a mortar and pestle or small blender, crush the chopped ginger and 1 slit green chili into a coarse paste. Set aside.

3. 3
   temper · ~3 min

   Temper the whole spices in mustard oil.

   1.Heat mustard oil in a kadhai or pan over medium heat until it reaches smoking point.

   2.Reduce heat to low, add bay leaves and dried red chili. Sauté for 15 seconds until fragrant.

   3.Add cumin seeds and let them splutter for 30 seconds.

   TIPHeating mustard oil to its smoking point removes its raw pungency and makes it mellow.
4. 4
   saute · ~7 min

   Build the aromatic base.

   1.Add the ginger-green chili paste to the pan. Sauté on low heat for 1-2 minutes until the raw aroma disappears.

   2.Add turmeric powder, coriander powder, and cumin powder. Stir continuously for 30 seconds to bloom the spices.

   3.Add chopped tomatoes and the remaining slit green chili. Cook until tomatoes soften and the oil starts to separate, about 4-5 minutes.

   TIPKeep the heat low when adding powdered spices to prevent them from burning and turning bitter.
5. 5
   simmer · ~7 min

   Cook the potatoes with the spice base.

   1.Add the boiled potatoes to the pan and gently stir to coat them with the spice mixture.

   2.Pour in 0.5 cup water and add salt. Mix well.

   3.Cover and simmer on low heat for 5-7 minutes, stirring once halfway, until the gravy thickens and clings to the potatoes.
6. 6
   garnish · ~2 min

   Finish with fresh coriander leaves and serve hot.

   Remove from heat, garnish with chopped coriander leaves, and let it rest for 2 minutes before serving.

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