In a frying pan warmth the oil over low medium warmth. Add cashew powder, ginger, inexperienced chili, and pink chili powder stir fry for about 30 seconds.
Subsequent add tomato, salt, black salt, black pepper, cumin powder and stir for two minutes, add ½ cup of water and convey it to boil, boil over medium warmth about for 3 minutes or till tomatoes soften barely.
Now add potato combine gently cowl the pan and let it prepare dinner for about 3 minutes till tomatoes are delicate however not mushy, and oil begins to separate. Notes: Ensure don’t mash tomatoes and potatoes utterly, as we have to benefit from the chunk of tomatoes and potatoes.
Add cilantro garam masala, lemon juice and sugar. combine nicely.
Tomato chaat is prepared. Banarsi tamatar chaat tastes the most effective when sweetness and tanginess is nicely balanced. Style and modify salt sugar and lemon juice. Very fragrant
For servingtamatar chaat: in a person serving bowl take about ¼ cup of tamatar ki chaat, high with about 2 tablespoons of syrup and boondi. Chaat with out chutney, I’m utilizing spicy syrup as an alternative of chutney.
