Number of Servings: 44 Potatoes (boiled, peeled and chopped)
4 Tomatoes (blanced and pureed)
2 Onion (chopped)
DRY MASALA
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
2 tsp Sesame Seeds
9-10 Green Chilies
6-8 cloves Garlic
1 small piece Ginger
1 bunch Coriander Leaves
2 tbsp Oil
Salt to taste

1. Roast the dry masala. Allow it to cool and grind.
2. Blend garlic, green chilies, ginger, coriander leaves, water and salt to a fine paste.
3. Heat oil in a pan and add chopped onion. Saute it till it is light brown.
4. Add tomato puree and cook on low heat.
5. Add the coriander and garlic paste. Saute for few minutes.
6. As the fat starts separating, add potatoes and 2 tsp of grounded dry masala.
7. Cook till potatoes are done.
8. Serve hot.