Aloo Wadi ki Subzi

Ingredients 

• 3-4 medium potatoes, peeled and cut into wedges
• 8-10 Amritsari moong dal wadis
• 5 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 medium onion, grated
• Salt to taste
• 1 teaspoon finely chopped ginger 
• 1/2 teaspoon finely chopped garlic 
• 2 green chillies, finely chopped
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 medium tomatoes, grated
• Chopped fresh coriander leaves to garnish

Method

1. Heat 1 tbsp ghee in a non-stick pan, add wadis and cook on low heat till they turn light golden brown. Put them in a bowl and set aside.
2. Heat 3 tbsp ghee in the same pan, add cumin seeds and sauté till they change colour.
3. Add onion and salt, mix and sauté on medium heat till onion turns brown.
4. Add ginger and garlic, mix well and sauté till raw flavours disappear. Add chillies, salt, red chilli powder, turmeric powder and 2 tbsps water and mix well. Add coriander powder, mix well and saute on low to medium heat for 2-3 minutes.
5. Add tomatoes and mix well. Cover and cook for 5 minutes on medium heat till oil separates.
6. Add potatoes and moong dal wadis. Mix well and sauté for a minute. Add the remaining ghee and mix well. Cover and cook for a minute on medium heat.
7. Add 1 cup water, mix, cover and cook for 15 minutes on medium heat or till potatoes are done.
8. Transfer subzi into a serving bowl, garnish with coriander leaves and serve hot.