Potato slowly cooked in a tomato based gravy usually seved with chapati or poori
1. Cut the potatoes and tomatoes into small cubes
2. Heat oil in a pan or kadai for approximate 3-4 minutes
3. Add Kalonji and green chili(cut into halves)
4. Add potato cubes, turmeric powder and salt. Fry for 2-3 minutes
5. Add the cut tomatoes and cook for 5-6 minutes.
6. Add 1 ï¿½ cup of water and allow it to boil
7. Cover the pan (or kadai) and cook for 10-15 minutes