Serves: 4
Total Calories: 436

2 tablespoons vegetable oil
1 tablespoon Bengali 5-Spices or store-bought
1 1/2 tablespoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon salt, or to taste
3 cups finely chopped tomatoes
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
3/4 cup finely chopped fresh cilantro, including soft stems
3 medium russet potatoes (about 1 1/2 pounds), peeled and cut in 1/2-inch pieces
4 envelopes water
1/4 teaspoon Garam Masala

1. Heat the oil in a pressure-cooker over medium-high heat and add the Bengali 5-Spices (panch-phoran) they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, paprika, and salt and then mix in the tomatoes, green chili peppers, and half of the cilantro. Cook, stirring occasionally, until all the juices evaporate, 10 to 12 minutes. Reduce the heat to low, add the potatoes, and cook, stirring occasionally, about 5 minutes.

2. Add the water and secure the lid. Cook over high heat until the pressure regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the potatoes are soft and the sauce thick, mashing a few as you stir if not, cover and boil until soft, about 10 minutes.

3. Mix in the remaining cilantro and cook another 5 minutes over low heat, stirring occasionally. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

VARIATION: To add more substance and make the dish go further, mix in about 1 cup paneer cheese, diced into 1/2-inch cubes, and/or 1 cup thawed frozen peas with the cilantro in Step 3, and simmer about 10 minutes. Adjust the seasoning.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 436
Calories from Fat: 72

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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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