Main Ingredients
4-5 Large Sized white potatoes. (I use white since they are firm, and so usually hold up their shape)
1 tbsp red chillie powder (parika)
1 tbps Cumin (Jeera)
2 tsp Asafoetida (Hing)
2 tsp dry Cilantro leaves (optional)
1 tsp dry Parsley leaves (optional)
3 tbsp Oil
Salt
Seasoning Powder (Optional)
Fenugreek seeds / Methi - 1/2 tbsp
Dry Red Chilies - 10-12
Split Pea / Chana Dal - 1/2 measure
Black Gram / Urad Dal - 1/8 measure
Cumin Seeds / Jeera - 1 tbsp
4-5 Large Sized white potatoes. (I use white since they are firm, and so usually hold up their shape)
1 tbsp red chillie powder (parika)
1 tbps Cumin (Jeera)
2 tsp Asafoetida (Hing)
2 tsp dry Cilantro leaves (optional)
1 tsp dry Parsley leaves (optional)
3 tbsp Oil
Salt
Seasoning Powder (Optional)
Fenugreek seeds / Methi - 1/2 tbsp
Dry Red Chilies - 10-12
Split Pea / Chana Dal - 1/2 measure
Black Gram / Urad Dal - 1/8 measure
Cumin Seeds / Jeera - 1 tbsp
Amchur ( dry mango powder) - 1 tbsp
Procedure to Prepare Seasoning Powder
This powder can be prepared powder ahead of time. Dry roast (add no oil) all the ingredients until nice and brown. There will be a nice distinct aroma. Cool & grind into a fine powder.
It can be stored up-to a month in an air-tight container.
Procedure to prepare Main Dish
• Cut Potatoes into 2 inch pieces (with skin)
• Take ~ 2-3 tbsp oil in WOK(kadai) , add the potatoes and saute’ with lid closed until you can put a fork through them.(about 8-10 mins on medium heat) Do not over stir them, they tend to break.
• Add Jeera, Salt, Dry Cilantro (optional) , Dry Parsley (optional), Hing, and Red Chilli Powder. Mix well. Cook without lid for 3-5 mins.
(optional) Add the Seasoning powder and mix well. cook for 2 mins on high heat! Watch over like a hawk, so spices do not burn!
Server with Bread / Rice. Change Salt and Spices to your taste
