- potato 4-6
- tomato 2
- onion 1
- oil to fry
- ginger garlic paste 1tbs
- cumin seed 1tbs
- chili powder 1tbs
- turmeric 1tbs
- garam masala 1tbs
- coriander powder 1tbs
- coriander leaves
- ginger strips
1.Peel, wash and prick potatoes all
over with the help of a fork. Keep
in salted water for fifteen minutes.
2.Heat sufficient oil in a kadai and
deep-fry the potatoes on medium
heat till golden brown. Drain and
place on an absorbent paper and
3.Heat mustard oil in a
pan to smoking point. Cool and
heat again. Add cumin seeds and
asafoetida and cook on medium
heat till the cumin seeds change
- Add onion and sauté for
three to four minutes or till the
onion turns light golden.
5.Add ginger-garlic paste and sauté
for a minute. Add a little water and
- Add tomatoes and sauté for a
minute. Add a little water and
cook till tomatoes turn pulpy.
7.Add red chili powder, cumin powder,
coriander powder, turmeric powder
salt and a little water and stir.
8.Add fried potatoes and mix well
and cook for two minutes. Add a
little water and salt. Mix well and
simmer for five minutes or till the
potatoes absorb the gravy.
9.Add garam masala powder and stir.
Remove from heat and serve hot
garnished with coriander leaves
and ginger strips.