1Wash and slice the potatoes into even sized roundels, then soak them in water for 30 minutes.
2Cut the onion into roundels and slit the green chilies.
3In a pan, heat oil, crackle mustard seeds followed by a little bit of cumin.
4Arrange the sliced potatoes in the pan, drizzle a little bit of water, cover, and cook them for a minute until they sweat nicely.
5Season the potatoes with sufficient salt, crushed black pepper, a little bit of turmeric powder, and a little more of Kashmiri chili powder, then toss them.
6Once the masala has been nicely coated and mixed well, add the roundels of onions and the slit green chilies.
7Drizzle a little more water, cover, and cook until the potatoes are 75% done, mixing them so the onions and chilies are covered nicely.
8When the potato has been almost done, open the pan and nicely roast them over a slow to medium fire until they are well cooked and crispy.
9Finally, finish it with chopped coriander leaves.
Ingredients
3 nos Potatoes
1 nos Sliced onions
5 ml oil
0.5 tsp Mustard seeds
0.25 tsp Cumin
3 nos Green chilli
to taste Salt
0.5 tsp Turmeric powder
1 tsp Chilli flakes
0.5 tsp Crushed pepper
1 sprig Chopped coriander
Equipment
pan
Tips
Either soak the potatoes or put them in running water to remove excess starch.