Aloo Rasa/ Potato in tomato based curry (Station wali subzi)

This recipe goes a long way back into my childhood. My memories of this tangy, juicy, and spicy potato-tomato gravy have strong association with railway stations. As a child, I remember traveling with my parents in train during summer vacations. I used to look forward to two important things, whenever the train stopped at any big junction/ station. First one being comic books and second was the potato curry which was served with maida pooris/ loochi (deep fried indian flat bread made from all purpose flour). Even now, I refer to it as 'station-wali-subzi' . 


Everytime I return home after an extended stay away from mom, I ask her what she plans to make for us. And one of the things that she won't  miss for anything would be the 'station wali subzi'. So for me, there couldn't be anything more comforting! :)

You need:

Potato - 3-4

Onion - 1 Medium size (finely chopped)

Ginger - 1 inch (finely chopped)

Garlic - 3-4 cloves (finely chopped)

Tomato - 1 medium size (finely chopped)

Red chili powder- 1/4 tsp

Turmeric - 1/4 tsp

Coriander powder - 1.5 tsp

Garam masala- 1tsp

Cinnamon stick - 1 inch  ( adjust based on the variety of cinnamon  you have)

Bay leaf- 2

Cumin seeds - 1/2 tsp

Green cardamom - 4-5

Coriander leaves/ Cilantro - Lots

Oil (I prefer mustard oil but any other veg oil will also do)

1) Boil Potatoes

2) In a pressure cooker heat oil. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods.

3) Add ginger, garlic. Once you get their aroma add the onions. Add salt and turmeric and fry till they become translucent/ leave oil on the side.

4) Add coriander powder, red chili powder and fry for 1-2 min.

5) Add tomatoes and fry till they become a little mushy. At this stage add garam masala and fry well.

6) Roughly mash the boiled potatoes so that you have some big chunks and some smaller. Close the lid and give pressure till one whistle (on medium heat)

7) Add loads of green coriander leaves/ Cilanro when the gravy is hot (as soon as you open the lid)