This dish is very easy to cook and doesn't take as long as a meat dish, so if you are in a rush this is the perfect meal. We are used to very spicy meals in my house, if you like a little less spice then cut the red chili powder to 1 tbsp or less and only use 2-3 green chilies.
Starting from the top left and going counter clockwise
3-4 medium Aloo(potatoes), sliced into 1/4 inch chips
4 medium tomatoes, diced
4-5 hari mirch(green chilies)
1 small bunch fresh hara dhania(cilantro), roughly chopped
1 1/2 tbsp namak(salt)
2 tbsp lal mirch(red chili powder)
2-3 tbsp zeera(cumin seeds)
You will also need 2-3 tbsp ghee
and 1/4 c oil
Step 1-On a medium heat add your oil, and zeera to the pot, fry for about 30 seconds, until the zeera starts to release an appetizing smell.
Step 2-Add your aloo to the pot and stir well. Fry until the aloo starts to turn yellow/very light brown.
Step 3-Add the lal mirch and namak.
Step 4-Add the tomatoes, and stir well.
Fry, stirring often for about 5 minutes until the tomatoes start to breakdown and turn to a paste.
Step 5-Add the ghee and stir well
Step 6-Add the green chilies
Step 7-Add 6-8 cups water, stir well. Cover and cook on a medium heat, stirring often until the potatoes are easily pierced with a fork. If you like your soup a bit thicker add less water and continue to cook until it is the consistency desired.
Step 8-Pour into a serving dish and garnish with the chopped cilantro. Serve with plain boiled rice or Roti.