This document provides a recipe for aaloo tamatar with parantha, an Indian dish of potatoes and tomatoes served with flatbread. It involves boiling and cutting potatoes into cubes, making an onion paste, shallow frying the potatoes, cutting tomatoes and making a gravy by cooking onions and spices with the tomatoes. The fried potatoes are then added to the gravy. Meanwhile, wheat dough is rolled and cooked on a flat surface to make paranthas. The finished aaloo tamatar gravy is served hot with the crisp paranthas.

1. Aaloo Tamatar with Parantha
Easy and tasty
Ideal for dinner for everyone

2. Cut the boiled potatoes into square pieces.
Boil the potatoes in pressure cooker with 2 whistle. Once it cools down
peel of the skin of the potatoes and cut into small square pieces.

3. Make a paste of onion.
This paste can be prepared in mixer by putting in 2-3 onions with some
water.

4. Shallow fry the pieces of potato in mustard oil.
Put some mustard oil in kadhai. Once it is hot put the potatoes in hot
oil to fry till the colour becomes golden.

5. Cut tomato into small square pieces.
After washing the tomatoes cut it into small square pieces.

6. Prepare the gravy with tomato.
Put the onion paste into hot oil. Add coriander powder, garam
masala, zeera, haldi and keep on frying till the onion paste turns golden.
When the masala starts leaving oil , put the pieces of tomato in it.

7. Getting ready the tomato gravy.
After stirring the masala and the tomatoes the soft tomatoes mixes with
it helping in getting ready the tomato gravy.

8. Add potatoes in the tomato gravy.
After getting ready the tomato gravy add some water and put the fried
potatoes in it and make it come to boil.

9. The dish is ready to be served.
Add some fresh milk cream or malai and it is ready to be served.

10. Now get ready for making rolled parantha.
Make length wise rolls of wheat flour dough and then roll it over as
shown above.

11. Make paranthas.
Make parantha from the rolled dough on flat tawa.

12. Parantha ready to be served.
Make crosses over the parantha by knife while it is on the tawa with sim
flame to make it crispier.

13. Serve hot with aaloo tamatar gravy.
Put the prepared tomato-potato gravy on the plate and serve with hot
rolled parantha.