Oil - 2 tbsp.
Mustard - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek - 1/4 tsp
Fennel seeds - 1/2 tsp
Onion - 1, sliced
Ginger Garlic - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/4 tsp
Coriander powder - 1/4 tsp
Potato - 4, peeled and cubed
Salt
Roasted Cumin Powder - 1/2 tsp
Cilantro
Green Chilli - 4
Fry the Potatoes in 1 tbsp. Oil, with 1/4 tsp Turmeric and required Salt, until they turn golden brown. Transfer to a bowl and keep aside.
Heat Oil in a large pan and temper Mustard, Cumin, Fenugreek and Fennel seeds.
Add the Onions and sauté until translucent.
Add Ginger Garlic paste and saute until the raw smell goes away.
Season the mixture with Turmeric, Chilli and Coriander powder.
Once the raw smell of the masala goes away add the Potatoes, along with required Salt.
Add 1 cup hot Water and cook closed for about 10 mins on medium heat.
Once the Potatoes are done, add roasted Cumin powder, Cilantro and Green chillies.
Remove from heat, and serve hot with Luchi!
Enjoy!
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