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Potato with semi-gravy style is a delicious and popular recipe which includes Indian spice known as Garam Masala. I cooked potatoes with dry gravy flavored with Garam masala. As a popular vegetable, potatoes are generally available at home or in any market.
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Garam masala gives an aromatic flavor to the dry gravy with boiled soft potatoes.
Let’s jump to the recipe
Yield – 3 servings
Timing – 20 min
Prep time – 20 min
Total- 40 min
Ingredients:
Purple Potato – 4 nos., boiled
Olive Oil - 2 tbsp
Cumin seeds – ½ tsp
Onion – 1 medium size, finely chopped
Garlic – 1 large, finely chopped
Ginger – 1 inch, finely chopped
Green Chili – 2 nos., finely chopped
Tomatoes – 1 medium size, chopped
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Black pepper powder – 1/3 tsp
Coriander powder – 1 tsp
Coriander leaves – 1 tbsp
Garam Masala – 1/3 tsp
Water as required for semi gravy
Preparation:
Boil the Purple potatoes and peel it then cut into desired shape. I used pressure cooker to boil it, you can use any pan to boil. I used purple potatoes here, but you can use any normal potatoes. Meanwhile finely chop the onion, garlic, ginger, and green chili together.
Method:
Heat the wok in medium high heat and add olive oil, then add cumin seeds, onion mixture, stir it.
Sauté it until the onion turns light translucent brown. Add chopped tomatoes and sauté it tills it gets soft and pulpy.
Later, add red chili powder, turmeric powder, black pepper powder, coriander powder. Keep on stirring. Mix all the ingredients well for 1 minute.
Now, add the boiled potatoes and sauté it. Add a small quantity of water as per your requirement for gravy thickness concentration and mix it well.
Finally, add garam masala to this gravy. Keep on stirring for approximately 30 seconds. Turn off the flame. Serve hot with roti/ bread/ rice and dal. Enjoy!
*Note- Instead of potatoes, you can use chicken or any vegetable. 
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