Purée the tomatoes in mixie
Boil the potatoes , peel and dice them.
Heat the oil in a pan, add hing methi seeds and the cumin seeds.
Let them splutter, now add the tomato puree and sauté till it shows the oil leaving the sides.
Add kasuri methi, red chilli powder, turmeric powder, coriander powder and salt.
Mix well and add the chopped potatoes and stir again.
Add 2 cups water and stir and let the curry cook for 10 minutes or more on a low flame, till it thickens slightly.
Mash 1-2 potato pieces with a spoon in the curry, to help in thickening the gravy.
Add the garam masala and garnish with coriander leaves.
Serve the kasuri methi flavoured aaloo hot with bedmi poori.
