Directions
- 1Boil potatoes in a cooker till 1 whistle comes.
- 2Remove some of the pressure of the cooker, as we don't want very soft potatoes.
- 3Once the potatoes are cool, peel them.
- 4Fork the potatoes this way, so that they are cooked from inside.
- 5Add oil to a pan and let it heat.
- 6Fry the potatoes by flipping them till they appear golden brown in colour.
- 7Remove all the extra oil from the pan. Leave 2 tbsp oil in the pan.
- 8Add asafoetida and cumin seeds.
- 9Add coriander powder and turmeric powder once the cumin seeds are roasted.
- 10Now add curd. Keep stirring till it starts boiling.
- 11Now add fennel powder, ginger powder and the paste that we had prepared using green cardamom and cloves.
- 12Add red chilly powder and sugar. Mix it thoroughly.
- 13The curd is boiled, so now add salt and garam masala to it.
- 14Finally add the fried potatoes.
- 15Cover the dish and cook for 5 minutes on low flame. So that all spices mix well with the potatoes.
- 16Our dish is now ready. Turn off the flame.
- 17Take out the dish in a bowl. Garnish it using coriander leaves.
Ingredients
- 500 gram potatoes
- 1 cup curd
- 2 tbsp coriander leaves
- 1 pinch asafoetida
- 0.5 tsp cumin seeds
- 0.5 tsp garam masala
- 1 tsp coriander powder
- 0.5 tsp sugar
- 4 green cardamom
- 3 clove
- 0.25 tsp turmeric powder
- 1 tsp red chilly powder
- 1 tsp salt
- 1 tsp ginger powder
- 1.5 tsp fennel powder
- 2 tbsp mustard oil
Equipment
cookerpanforkwooden spoon
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