Directions
- 1Heat oil in a pan.
- 2Add 2 tablespoons of mustard seeds and let them pop.
- 3As the mustard seeds are popping, add 2 tablespoons of urad dal, 1 teaspoon of cumin, 2 sliced onions, some curry leaves, and a few slit dried chillies.
- 4After a couple of minutes, add 3 tablespoons of ginger and 3 tablespoons of garlic.
- 5Once the raw aroma of the ginger garlic paste is gone, add 1 tablespoon of salt and 1 tablespoon of asafoetida (hing or perungayam).
- 6After about a minute, add 2 kilos of cubed bite-sized potatoes.
- 7Stir the potatoes until they are nicely coated.
- 8Add 1 teaspoon of turmeric and 4 tablespoons of chili powder.
- 9Stir everything nicely.
- 10Add enough water to just cover the top of the potatoes.
- 11Bring to a rolling boil and keep testing to see if the potato is cooked to your desired doneness.
- 12After about 15 minutes, when all the water has dried out, add a bit more curry leaf and a little more salt.
- 13Continue cooking for another five minutes until the starch released from the potato makes it a bit clumpy.
- 14Increase the heat further and keep stirring until it becomes nice and tight.
Ingredients
- oil
- 2 tbsp mustard seeds
- 2 tbsp urad dal
- 1 tsp cumin
- 2 onions, sliced
- curry leaves
- dried chillies, slit
- 3 tbsp ginger
- 3 tbsp garlic
- 1 tbsp salt
- 1 tbsp asafoetida (hing or perungayam)
- 2 kilos potatoes, cubed into bite-sized pieces
- 1 tsp turmeric
- 4 tbsp chili powder
- water
Tips
- You can adjust the chili powder content based on your spice preference.
- Keep stirring the potatoes until they reach a clumpy and tight consistency.
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