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Rasewale Aloo

 M. likes this a lot with Puris and Shrikhand or Ras. 

Boil 2-3 large russet potatoes, peel and cut into cubes. Cut two tomatoes into cubes. Heat mustard oil in a pan, add 1 whole red chilli, 2 bay leaves, a tbsp of Panch phoran, 1/2 tsp grated ginger, 1/2 tsp crushed green chillies, a pinch of hing. Add tomatoes and a pinch of salt. Stir, cover, and let them soften. Add 1 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder, 1 tbsp dhania powder and a tiny pinch garam masala. Stir for a few seconds and add the potatoes. Add salt to taste, and continue to saute for a few minutes. Now add 2-3 cups of water, let it come to a boil, add chopped cilantro, cover, and let it cook for 5-6 minutes. Use the back of the spoon to crush some of the potatoes and continue to cook for a few more minutes. Add some more cilantro and serve. 

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