Hi, had been writing about Bengali cuisine all these time, so just thought of changing your taste a bit. There was a Nepali cook at my place a long time ago; he used to cook the potato in Tibetan style.
Well I was in school then and this had been my lunch during the break for many a days. It tasted so good with roti or paratha. All my class mates used to run behind me to have a spoonful of the curry.
So here it goes for you all.
Potato (aalu): 5 large ones, peeled and cut into dices of 1 inches size
Onion (peyaj): 1 finely chopped
Fenugreek powder (methi guro): ½ tea-spoons
Garlic (rasun): 2 cloves finely chopped
Ginger paste (aada bata): 1 tea-spoon
Turmeric powder (halud guro): ¼ tea-spoons
Tomato: 2 medium sized
Olive oil: 2 table-spoons
Green chilli (kacha lanka): 3
- Sauté the fenugreek seeds in a pan until they become golden brown.
- To it add the chilli, garlic, ginger paste, and onions. Fry till the onion wilts.
- Cut the tomato in quarters and add along with the turmeric powder. Fry for 1 or 2 minutes more.
- Add the whole sautéed masala in a blender and puree until it becomes smooth.
- Boil the potatoes and fry little.
- Add the puree and gently cook for a minute.
- Serve with roti or paratha or just have it over an evening chat.
Potato Tibetan Style
If you don’t want to add olive oil , then cook it with sunflower or mustard oil also. You can also add some coriander over it as a garnishing just before serving.