- Potatoes – 340 grams
- Tomatoes – 135 grams chopped
- Green chilies – 1 tsp chopped
- Ginger – 1 tsp chopped
- Moong dal – ½ cup
- Moongodi – 65 Grams
- Yogurt – 2 tbsp
- Coriander powder – ½ tsp
- Turmeric powder – 1 ½ tsp
- Red Chilli powder – 2 tsp
- Lemon juice – 2 tbsp
- Fresh coriander chopped
- Water – 3½ cups
- Cooking Oil – 2½ tbsp
- Cumin Seeds – 1 tsp
- Asafoetida/ Hing powder – 1/3 tsp
- Cloves – 2
- Dried red chillies – 3 Whole
- Wash, peel and chop potatoes into cubes.
- Grind tomato, green chilies and ginger to make a paste.
- Heat oil in the pressure cooker and add Moongodi with cumin seeds.
- Fry till Moongodi and cumin seeds turn golden brown.
- Now add the cloves,asafoetida and whole red chilies and sauté.
- Add tomato puree in the cooker and fry for a minute.
- Add all the dry spices and yogurt and sauté till oil startsseparating from the masala.
- Now add chopped potatoes and stir for a minute.
- Add water and mix well. Pressure cook on medium heat till 4 whistles (or till potatoes are cooked completely).
- When it cools down, open the pressure cooker and slightly mash the curry.
- Bring it to a boil on medium heat (with out covering the pan).
- Add lemon juice and fresh coriander and serve hot.
- You can increase the quantity of potatoes if you want to make it thicker,but avoid making it too thick, as it tastes better with a thin gravy, but you can adjust according to your taste.
- Instead of making tomato puree you can also add chopped tomato, chili and ginger at step – 6
- Serving suggestions – Serve Aloo Moongodi ki Subzi with Khichdi, Tahri, daal rice combo and chapatis.