anandhuvasudev/southindiandish huggingface dataset:
Ingredients: black cardamom (badi elaichi),basmati rice,saffron strands generous,nutmeg powder,bay leaf (tej patta),ghee,cardamom (elaichi) podsseeds,pistachios,raisins,dry coconut (kopra),sugar,milk coconut milk almond milk,cinnamon stick (dalchini),badam (almond),cardamom powder (elaichi),cashews,cloves (laung)

Zarda Pulav Recipe (Rice Flavoured With Nuts And Saffron), 1 cup Basmati rice,1 Saffron strands - generous pinch,2 tablespoons Ghee - plus 1 teaspoon Ghee (Vegans can use coconut oil),3/4 teaspoon Cardamom Powder (Elaichi),2 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),Whole cashews - chopped,Raisins - as required (for garnishing),3 tablespoon Milk - coconut milk or almond milk,Pistachios - chopped,2 Black cardamom (Badi Elaichi),Nutmeg powder - a pinch,Badam (Almond) - chopped,Dry coconut (kopra) - sliced,1/2 cup Sugar - + 2 tablespoons Sugar,4 Cloves (Laung),4 Cardamom (Elaichi) Pods/Seeds, 50, North Indian Recipes, To begin making the Zarda Pulav recipes, warm the milk in a saucepan, add saffron and keep it aside for an hour so that the flavour of saffron is properly absorbed in the milk.Meanwhile, wash the rice with water properly.
Once washed properly, soak it in required amount of water for about half an hour.Take 4 to 5 cups of water in a large saucepan, add one bay leaf and one black cardamom.
Allow the water to come to a boil.Add a teaspoon of ghee and then add rice and gently stir it for 15 seconds.
Par boil the rice i.e.
cook it till it is cooked approximately eighty percent.
(just as one would cook for layered biryani).Drain and sieve excess water in a colander and remove the rice on a wide plate to allow it to cool.
(If you leave it in the colander, the rice will keep cooking gently in its own heat)In a heavy bottomed pan (so that rice does not stick to each other while cooking), heat the ghee and stir fry the cashews, almonds and pistachios for a few seconds till golden in colour (you can roast instead of frying them if you wish to).
Remove on an absorbent sheet.In the same pan add cloves, black cardamom, bay leaf, green cardamom and cinnamon stick.
Allow the spices to become aromatic.
Add rice and very gently stir in the sugar along with saffron milk and cardamom powder {stir in gently so as not to break the rice grains}.Cover the pot and allow the contents to cook on low heat for approximately 10 minutes.
Remove the pan from heat but do not open the lid of the pan.
Keep it covered till you are ready to serve.Remove the lid and fluff the rice gently with a fork.
Serve hot, garnished with assorted nuts and if you may, add some dry coconut slices and raisins.
 Serve Zarda Pulav along with Smoked Dal Makhani Dhaba Style Recipe, Paneer Butter Masala, Jeera Rice and Tawa Paratha for a special weekend meal or you can even make it for your Pot Luck parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Easyfoodsmith/Zarda_Pulav_Recipe.jpg, 17
Ingredients: tomato,coriander (dhania) leaves,black peppercorns ground,cumin seeds (jeera),turmeric powder,green chillies,chenna,sunflower oil,salt,coriander (dhania),green chilli,cardamom (elaichi) podsseeds,raisins,cashew nuts ground paste,pointed gourd (parval),coconut,red chilli powder,ginger,bay leaf (tej patta),cinnamon stick (dalchini),poppy seeds,cloves (laung)

Potala Rasa Recipe (Oriya Style Parval Sabzi), 1 Green Chilli - finely chopped,Sunflower Oil - for cooking,1/4 cup Fresh coconut - grated,2 teaspoons Poppy seeds,8 Pointed gourd (Parval),Salt - to taste,1 cup Chenna (Homemade Cottage Cheese),3 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger - finely chopped,1 tablespoon Raisins - roughly chopped,1 cup Homemade tomato puree,Coriander (Dhania) Leaves - a bunch,15 Cashew nuts - soaked and ground to paste,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Cumin seeds (Jeera) - for tempering,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1/4 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1 Bay leaf (tej patta),1 teaspoon Whole Black Peppercorns - freshly ground,4 Cloves (Laung), 80, Oriya Recipes, To begin making the Potala Rasa recipe, prep all the ingredients and keep it ready for cooking.Blend the ingredients to be made into a paste in a mixer grinder.
Add little water if required to make a paste.Wash and clean the parwals.
Scrape the whole skin of the parwals with a knife.
Cut one tip a little, right from the edge and the other tip a little bigger, so that we can scoop out the seeds from inside.
Rub with a pinch of salt and keep aside for 5-10 minutes.Heat 1 tablespoon oil in a wok/kadhai, fry the parwals or potals until lightly brown from all sides, keep aside.Prepare the parwal stuffing by mixing together crumbled paneer, green chillies, raisins, black pepper powder, salt and coriander leaves and keep aside.When parwals are cooled, stuff each one with the prepared filling.
Carefully fill the parwals and try not to break them apart.
Keep aside.To prepare the gravy, in the same pan, add a little more oil and once hot, add the bay leaf and the cumin seeds and once it starts to splutter add the ground masala paste.
Saute until the raw smell goes away.
This will take about 4 to 5 minutes on medium heat.Add the turmeric powder, salt, chili powder and saute in the masala for a few more seconds.Stir in the tomato puree, cashew paste and give is good stir to and a brisk boil.
Add the about 1 cup of water to make it a gravy like consistency.
Check the salt and spices and adjust to suit your taste.Place the stuffed parwal into the tomato gravy, turn the heat to low, cover the pan and simmer for a few minutes.Once done, turn off the heat, stir in the coriander leaves and serve.Serve Potala Rasa along with Tawa Paratha, Phulka or Steamed Rice for a delicious weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Potala_Rasa.jpg, 22
Ingredients: salt,ginger,coriander (dhania) leaves,poha (flattened rice),mustard seeds,curry leaves,garlic,buttermilk,sooji (semolina rava),rice flour,green chillies,sunflower oil

Poha Buttermilk Idli Recipe, Salt - as required,4 tablespoons Sooji (Semolina/ Rava),1/2 teaspoon Garlic - minced,4 cups Buttermilk,1 teaspoon Mustard seeds,2 tablespoons Coriander (Dhania) Leaves - chopped,2 cups Poha (Flattened rice),1 tablespoon Sunflower Oil,2 Green Chillies - chopped,1/2 teaspoon Ginger - grated,1 tablespoon Rice flour,1 sprig Curry leaves, 40, South Indian Recipes, To begin making Poha Buttermilk Idli, whisk the buttermilk in a mixing bowl and keep it aside.The next step is to temper the buttermilk.
Heat 1 tablespoon oil in a pan and add mustard seeds and curry leaves.
As soon as the mustard seeds splutters turn off the heat and  temper the buttermilk.Now add poha, suji, rice atta and salt to the buttermilk.
Mix well to combine.
The batter may look thin but it will get thick after few hours.Add chopped coriander, green chillies and grated ginger garlic to the poha idli batter and mix well.Cover the bowl with a lid and let it rest overnight or minimum 4 hours.
Once the batter is done, stir and mix it vigorously with a ladle or spatula.Grease the idli molds and put batter generously in each cavity.
Steam the idlis in a steamer till it turns fluffy and properly cooked.
the poha idlis will take about 8-10 minutes to steam.
Allow to rest for a few minutes and then unmould the poha idli into a serving plate and serve hot.
Serve Poha Buttermilk Idli with South Indian Coconut Chutney and Red Chilli Coconut Chutney for a wholesome breakfast.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Poha_Buttermilk_Idli.jpg, 12
Ingredients: salt,drumstick leaves (moringamurungai keerai),ghee,coconut,water,ragi flour (finger millet nagli),bajra flour ( pearl millet),rice flour

Murungai Keerai Puttu - Drumstick Leaves Puttu Recipe, Salt - as required,1 cup Fresh coconut - grated,Water - as required,1/2 cup Ragi Flour (Finger Millet/ Nagli),2 teaspoons Ghee,1 cup Rice flour,1 cup Drumstick Leaves (Moringa/Murungai Keerai),1/2 cup Bajra Flour ( Pearl Millet), 20, Kerala Recipes, To begin making the Murungai Keerai Puttu recipe, heat ghee in a heavy bottomed pan.Add the drumstick leaves to it and saute for a minute until it shrinks.
Keep aside.Add ragi flour, bajra flour and rice flour in a mixing bowl.
Add salt to it and mix well.
Sprinkle water little by little and rub into flour to make it crumbly.It has to be in puttu consistency.
That is, if small amount of flour is taken and pressed in palm it has to hold shape and crumble if pressed further tightly.Add water to the base vessel of puttu maker until 3/4th and place it on stove.
Now place the disc with holes at bottom of top cylindrical vessel.Add 3 teaspoons of coconut to the cylindrical vessel, followed by 2 teaspoons of sauteed drumstick leaves and half of the prepared puttu flour.Layer it again with coconut, drumstick leaves and remaining puttu flour until it reaches top.
Close with lid and place the cylindrical vessel on top of base vessel on stove.Steam the Murungai Keerai Puttu for 10 minutes on medium flame or until the top starts releasing steam.Once done, allow Murungai Keerai Puttu to cool and remove the puttu from cylindrical vessel using the stick that accompanied the puttu maker.The healthy drumstick leaves puttu is ready to serve.
Serve Murungai Keerai Puttu along with Kerala Kadala Curry for a healthy breakfast meal or you can also relish it for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/DRUMSTICK_LEAVES_PUTTU_1600.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),red chilli powder,red chilli flakes,virgin olive oil,cloves garlic,red onion,dried oregano

Spicy Marinara Sauce Recipe, 1 teaspoon Cumin powder (Jeera),Salt - to taste,1 Red onion - finely chopped,2 teaspoon Dried oregano,1 tablespoon Homemade tomato puree,2 teaspoons Red Chilli flakes,6 Tomatoes - finely chopped,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Red Chilli powder,4 cloves Garlic - thinly sliced, 20, Italian Recipes, To begin making, Spicy Marinara Sauce, heat a Sauce Pan With Handle on medium heat.
Add olive oil to it.
Once the oil is warm, add thinly sliced the garlic and chopped onion.
Saute the onion and garlic till they become translucent.
Please be careful not to burn the onion and garlic.Once the onion and garlic become soft and translucent, add the chopped tomatoes and stir well.
Once the tomatoes become soft and pulpy, add the tomato puree.
Let the tomato and onion mixture simmer for 7-8 minutes on low heat.
Once the mixture becomes homogeneous, turn off the heat.At this stage use a hand blender to blend the sauce to a smooth consistency.
Season the sauce with all the ingredients listed under ingredients for seasoning.
Mix the sauce well.
Adjust the spices according to your taste.
Let the Spicy Marinara Sauce simmer for 5 more minutes.
Turn off the heat and let the sauce cool.Once the sauce is cooled, use it to spread on your pastas or even as a dip for calzones and chips.
Alternatively store it in a jar, refrigerate and use it whenever required.It will stay in the fridge for a couple of weeks.Plan your pizza party and make it more interesting with the Marinara Sauce this time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Ketaki/Spicy_Marinara_Sauce_Recipe.jpg, 9
Ingredients: ghee,water,gram flour (besan),sugar,badam (almond),cardamom powder (elaichi)

Besan Halwa Recipe, 1/2 cup Ghee,1 cup Gram flour (besan),1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Badam (Almond) - chopped or sliced,2-1/2 cups Water,1/2 cup Sugar, 40, North Indian Recipes, To begin making Besan Ka Halwa Recipe, heat a heavy bottomed pan on medium heat; melt the one cup of ghee and stir in the besan flour and roast the mixture on medium heat.Continue to roast until the mixture begins to release a roasted aroma and changes color to a roasted brown; the process will take about five minutes.Keep stirring continuously while it is roasting.
The mixture will begin to resemble like coarse crumbles.
Turn the heat to lowIn another sauce pan, combine the water and sugar and bring the mixture to a boil.
Once it comes to a boil, stir in the cardamom powder.
Slowly start stirring in the prepared sugar hot water to the mixture.
The besan halwa will start splitting and curdling.
Continue stirring until the besan halwa thickens, but yet feels coarse and not like a blob of dough.Stir continuously for 5 to 10 minutes on medium heat until the besan halwa comes away from the sides of the pan.Turn off the heat, stir in the chopped almonds to the besan halwa and serve hot.Serve Besan Ka Halwa after a delicious meal of Dal Makhani, Paneer Butter Masala, Garlic Naan and Jeera Rice for a weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Besan_Halwa_Recipe-7.jpg, 6
Ingredients: salt,coriander (dhania) leaves,fennel seeds (saunf),black peppercorns,water,ginger garlic paste,sugar,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),baby potatoes,tamarind paste,sunflower oil

Chatpata Baby Potato Recipe, 1 tablespoon Coriander (Dhania) Seeds,Coriander (Dhania) Leaves - as required,Salt - to taste,1-1/2 tablespoon Ginger Garlic Paste,1/2 tablespoon Whole Black Peppercorns,1/4 tablespoon Sugar,1 tablespoon Cumin seeds (Jeera),2 Dry Red Chillies,3 tablespoons Water,12 Baby Potatoes - boiled and peeled,1-1/2 tablespoon Tamarind Paste,1/2 tablespoon Fennel seeds (Saunf),Sunflower Oil - as required, 25, North Indian Recipes, To begin making the Chatpata Baby Potato Recipe, heat a heavy bottomed pan.Once done, add in the coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chillies.
Roast them for few seconds.Add all roasted dry masala in grinder and turn them into a coarse powder.Heat oil in a wok/kadhai.
Add asafoetida and after few seconds, add ginger garlic paste.
Saute it properly.
This will take about 1 to 2 minutes.Add baby potato and cook them till the colour of baby potatoes turn into golden brown.Meanwhile, mix tamarind paste and sugar in water and add into the potatoes.
Add salt to taste and the roasted dry masala.
Mix and cook the Chatpata Aloo for two more minute and serve hot.Serve Chatpata Baby Potato along with Panchmel Dal, Lauki Raita and Pudina Tawa Paratha for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Chatpata_Baby_Potato.jpg, 13
Ingredients: salt,sun dried tomato,spring onion greens,tme leaves,virgin olive oil,classic mayonnaise (with eggs),lemon,pepper,eggs

Egg Salad Recipe With Sun Dried Tomatoes And Scallions, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Fresh Thyme leaves - finely chopped,1/3 cup Sun Dried Tomatoes - finely chopped,1 teaspoon Lemon juice,Salt and Pepper - to taste,1 tablespoon Classic Mayonnaise (With Egg),3 Whole Eggs - hard boiled,1/3 cup Spring Onion Greens - finely chopped, 25, Continental, To begin making the Egg Salad Recipe With Sun Dried Tomatoes And Scallions, we will first boil the eggs into hard boiled eggs.
To hard boil eggs, place eggs in a pot and fill it with water.
Bring it to a boil.
Once the water starts boiling, switch off the flame and cover the pot.
Let this sit for 12 minutes, after which you can cool the eggs under running water and remove the shells.Once the eggs have cooled, cut them into quarters.
To start making Egg Salad with Sun dried Tomatoes and Scallions, in a medium bowl add all the ingredients except eggs and stir well.
Add the eggs, stir well.
Mix well until combined.Serve the Egg Salad With Sun Dried Tomatoes And Scallions as wholesome dinner along with a bowl of Cream Of Mushroom & Spring Onion Soup.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Egg_Salad_Recipe_With_Sun_Dried_Tomatoes_and_Scallions-1.jpg, 9
Ingredients: salt,enos fruit salt,asafoetida (hing),red chilli powder,water,gram flour (besan),dry red chillies,paneer paneer,garlic,lemon,rice flour,turmeric powder,cumin (jeera) seeds

Crispy Paneer Pakora Recipe With Garlic Chutney, 400 grams Paneer (Homemade Cottage Cheese) - 200 grams paneer,Water - as required,1/2 cup Garlic - peeled,1/4 teaspoon Enos fruit salt,Salt - to taste,1 teaspoon Cumin (Jeera) seeds,2 tablespoons Rice flour,1 cup Gram flour (besan),1/4 cup Water,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),8-10 Dry Red Chillies,1/2 teaspoon Red Chilli powder,1 Lemon, 25, Indian, To begin making the Crispy Paneer Pakora Recipe With Garlic Chutney, first we will make the garlic chutney.
Add the garlic, red chillies, cumin seeds, lemon juice and salt to taste into a a mixer grinder and blend to make a smooth chutney.For the Paneer Pakora BatterIn a mixing bowl combine all the ingredients of pakora batter which includes gram flour, rice flour, turmeric powder, red chilli powder, asafoetida, enos salt and salt.
Mix in just enough water to form a thick pakora batter which coats the back of a spoon.
Keep the batter aside.Heat oil in a kadai for deep frying the Paneer Pakoras.
Cut the paneer into half, spread the garlic chutney on both the paneer slices and make a sandwich.
Cut the paneer into 2 inch slices.
Dip each of the lahsun paneer in the gram flour pakora batter and gradually slide into the hot oil.
Deep fry the Paneer Pakora until crisp and golden brown in color.Drain the Paneer Pakora on an oil absorbent paper placed in a plate to absorb the excess oil.
Sprinkle Chaat Masala Powder on the Crispy Paneer Pakora Recipe With Garlic Chutney and serve hot.Serve Crispy Paneer Pakora Recipe With Garlic Chutney as an evening snack along with Green Chutney and Kesar Chai ., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Paneer_Pakora_Recipe_Video_5_1_1600.jpg, 13
Ingredients: salt,sunflower oil,onion,sooji (semolina rava),green chillies,white urad dal

Biuli Dal Er Boda Recipe - Bengali Style Urad Dal Vada, Salt - to taste,2 Onions - finely chopped,1-1/2 teaspoons Sooji (Semolina/ Rava),Sunflower Oil - to deep fry,1-1/2 cup White Urad Dal (Whole) - soaked overnight,3 Green Chillies - finely chopped, 30, Bengali Recipes, To begin making Biuli Dal Er Boda Recipe - Bengali Style Urad Dal Vada, grind soaked dal with no water or very little water.
The batter should not be too smooth and fine.Once done transfer the Urad dal batter into a bowl and to it add the chopped onions green chillies and suji along with salt.
The suji makes the outer coat crunchy.
Mix well to combine.Preheat a paniyaram pan on medium heat and add some oil in each off its cavity.Drop a spoonful of batter in each cavity.Cook till the top of the Biuli Dal Er Boda Recipe is steamed.
Turn carefully with a spoon or spatula after 2 minutes or when one side is golden brown.Wait for 2-3 more minutes till the other side browns and cooks.
once done transfer them on a serving plate and serve.Serve Biuli Dal Er Boda Recipe - Bengali Style Urad Dal Vada with Green Chutney and Masala Chai Recipe for an evening snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Deboshruti.ghosh/Biuli_Dal_Er_Boda_Recipe_Bengali_Style_Urad_Dal_Vada.jpg, 6
Ingredients: tomato,asafoetida (hing),onion,cumin seeds (jeera),turmeric powder,spinach leaves (palak),sunflower oil,pav bhaji masala,pav buns,green chutney (coriander mint),garam masala powder,mustard seeds,red chilli powder,green chillies(),butter,potato (aloo),green peas (matar),curry leaves,ginger garlic paste,coriander (dhania) leaves,bottle gourd (lauki)

Hariyali Pav Bhaji Recipe, 1/2 cup Spinach Leaves (Palak) - pureed,1 Tomato - finely chopped,1 Potato (Aloo) - boiled and mashed,1 teaspoon Red Chilli powder,1 Onion - finely chopped,Sunflower Oil - as required,5 Curry leaves,1/2 tablespoon Ginger Garlic Paste,1/4 teaspoon Garam masala powder,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera),Butter - as required,1-1/2 tablespoon Green Chutney (Coriander & Mint),Pav buns - as required,2 Green Chillies - finely chopped (adjustable),1/2 cup Green peas (Matar) - boiled,2 sprig Coriander (Dhania) Leaves - finely chopped,1 tablespoon Pav bhaji masala,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1/2 Bottle gourd (lauki) - boiled and pureed, 75, Punjabi, To begin making the Hariyali Pav bhaji recipe, firstly heat oil in a wok/kadhai.Add the cumin seeds, mustard seeds, curry leaves, asafoetida and green chillies.Once it is done, add ginger garlic paste and cook for about 15 seconds.
Next, add the onions and let it cook till they become soft and transparent.Now add the potatoes and cook for 2 to 3 minutes.
After 2 to 3 minutes, add tomatoes, cover the pan and cook for about 5 minutes.Now add the bottle gourd puree, mashed potato and green peas.
Add some water and mash it using a masher.Let it cook for about 5 to 6 minutes.
Add all the masalas including salt, red chilli powder, turmeric powder, garam masala and pav bhaji masala.Cook for about 5 minutes and then add the spinach puree and the coriander paste.
Let it cook for about 10 to 12 minutes.The next step is to roast the buns.
Heat a little butter on a flat pan, sprinkle some pav bhaji masala and chopped coriander leaves.Now but the pav from between and keep on the same pan and roast from both the sides.Once it is cooked properly, add butter on top and serve hot with pav bhaji buns.
Serve Hariyali Pav Bhaji  with Masala Chaas for a perfect weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Hariyali_Pav_Bhaji_Recipe.jpg, 21
Ingredients: tomato,salt,cumin powder (jeera),sunflower oil,water,masauras,onion,cumin seeds (jeera),black pepper powder,ginger paste,potato (aloo),turmeric powder,green chilli paste,garlic paste

Masaura And Potato Tarkari Recipe, 1 cup Tomatoes - chopped,1 tablespoon Cumin powder (Jeera),1 teaspoon Ginger - paste,Salt - to taste,1/2 teaspoons Turmeric powder (Haldi),1 cup Potatoes (Aloo) - chopped,Black pepper powder - to taste,1 cup Onions - chopped,6 tablespoon Sunflower Oil,1 teaspoon Garlic - paste,1 cups Masauras,1 cup Water,1 teaspoon Green Chilli - paste,1/2 cup Fresh cream,1/2 teaspoon Cumin seeds (Jeera), 35, Indian, To begin making the Masaura And Potato Tarkari recipe, heat up a heavy bottomed pan and then a tablespoon of oil to it.When the oil is heated, fry the masauras until they turn golden brown and then keep it aside on a plate.In the same pan, add one more tablespoon of oil and let it heat.
Add cumin seeds and let it splutter.
Add in the chopped onions and turmeric powder and fry till the onions turn light brown in colour.
Next add potatoes, salt and pepper to the mixture and fry on low heat for about ten minutes until the potatoes turn light brown and are half cooked.Next, add garlic, ginger, chili and cumin powder and stir for a couple of minutes.
Then, add fried masauras to the mixture followed by tomatoes, water and cream.
Cover the pan and let it simmer for about fifteen minutes until the potatoes are cooked.Once the potatoes are cooked, switch off the gas and serve.
Serve Masaura And Potato Tarkari along with Steamed Rice and Kachumber Salad for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Masaura_and_potato_tarkari.jpg, 14