Aloo Carrot Tomato Puree Satu

1In a large pan, heat some cooking oil over medium heat.

2Add cumin seeds (1 teaspoon), mustard seeds (½ teaspoon), and fenugreek seeds (½ teaspoon). Let them splutter for a few seconds.

3Add the finely chopped onion (1), minced garlic (2 cloves), grated ginger, and green chili (1). Saute until the onions turn translucent.

4Add the diced potatoes (2) and carrots (2). Cook for 5-7 minutes until they start to soften.

5Add the chopped tomatoes (4), turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (½ teaspoon), cumin powder (½ teaspoon), and sugar (½ teaspoon). Mix well and cook for another 5-7 minutes until the tomatoes (4) are soft and mushy.

6Add water as needed to create a thick puree consistency. Cover and simmer for 10-15 minutes until the vegetables are fully cooked and the flavors are well combined.

7Garnish with fresh coriander leaves.

8Serve the Aloo Carrot Tomato Puree Satu hot with rice or bread.