1Soak potatoes in water and scrub them clean before using, leaving the skin on for flavor.
2Soak potatoes in water and scrub them clean before using, leaving the skin on for flavor.
3Soak potatoes in water and scrub them clean before using, leaving the skin on for flavor.
4Crush green chillies, ginger, and a pinch of salt to a paste.
5Crush green chillies, ginger, and a pinch of salt to a paste.
6Crush green chillies, ginger, and a pinch of salt to a paste.
7Prepare the moshla mix with cumin powder, coriander powder, turmeric, red chilli powder, aamchur powder, gorom moshla, and chaat masala; you will need 5g for this recipe.
8Prepare the moshla mix with cumin powder, coriander powder, turmeric, red chilli powder, aamchur powder, gorom moshla, and chaat masala; you will need 5g for this recipe.
9Prepare the moshla mix with cumin powder, coriander powder, turmeric, red chilli powder, aamchur powder, gorom moshla, and chaat masala; you will need 5g for this recipe.
10Heat 20g mustard oil until it smokes gently and changes color to a pale yellow.
11Heat 20g mustard oil until it smokes gently and changes color to a pale yellow.
12Heat 20g mustard oil until it smokes gently and changes color to a pale yellow.
13Add dried red chillies and hing, frying the hing for 10 seconds.
14Add dried red chillies and hing, frying the hing for 10 seconds.
15Add dried red chillies and hing, frying the hing for 10 seconds.
16Add panch phoron and wait until the methi in it turns red.
17Add panch phoron and wait until the methi in it turns red.
18Add panch phoron and wait until the methi in it turns red.
19Add the ginger and green chilli paste and fry on low heat for 30 seconds.
20Add the ginger and green chilli paste and fry on low heat for 30 seconds.
21Add the ginger and green chilli paste and fry on low heat for 30 seconds.
22Add 5g of the moshla mix, ½ tsp Kashmiri red chilli, and 5g sugar, frying on low heat for 30 seconds, being careful not to burn them.
23Add 5g of the moshla mix, ½ tsp Kashmiri red chilli, and 5g sugar, frying on low heat for 30 seconds, being careful not to burn them.
24Add 5g of the moshla mix, ½ tsp Kashmiri red chilli, and 5g sugar, frying on low heat for 30 seconds, being careful not to burn them.
25Add the potatoes and salt, then sauté with the spices on medium heat for 6 minutes.
26Add the potatoes and salt, then sauté with the spices on medium heat for 6 minutes.
27Add the potatoes and salt, then sauté with the spices on medium heat for 6 minutes.
28Crush kasuri methi and add it along with black salt.
29Crush kasuri methi and add it along with black salt.
30Crush kasuri methi and add it along with black salt.
31Add 300g hot water and boil until potatoes are cooked, about 10 minutes.
32Add 300g hot water and boil until potatoes are cooked, about 10 minutes.
33Add 300g hot water and boil until potatoes are cooked, about 10 minutes.
34Ensure the potato starch thickens the gravy; if not, mash in a couple of potatoes.
35Ensure the potato starch thickens the gravy; if not, mash in a couple of potatoes.
36Ensure the potato starch thickens the gravy; if not, mash in a couple of potatoes.
37Add the boiled motor.
38Add the boiled motor.
39Add the boiled motor.
Ingredients
500 g potatoes (3cm cubes)
500 g potatoes (3cm cubes)
500 g potatoes (3cm cubes)
3 g green chillies
3 g green chillies
3 g green chillies
12 g ginger
12 g ginger
12 g ginger
a pinch salt
a pinch salt
a pinch salt
25 g boiled motor (soaked overnight and boiled)
25 g boiled motor (soaked overnight and boiled)
25 g boiled motor (soaked overnight and boiled)
2 pcs dried red chillies
2 pcs dried red chillies
2 pcs dried red chillies
1 tsp panch phoron
1 tsp panch phoron
1 tsp panch phoron
0.25 tsp hing (asafoetida)
0.25 tsp hing (asafoetida)
0.25 tsp hing (asafoetida)
0.25 tsp kasuri methi
0.25 tsp kasuri methi
0.25 tsp kasuri methi
5 g sugar
5 g sugar
5 g sugar
5 g salt
5 g salt
5 g salt
5 g beetnoon (black salt)
5 g beetnoon (black salt)
5 g beetnoon (black salt)
5 g alu
torkari moshla mix
5 g alu
torkari moshla mix
5 g alu
torkari moshla mix
20 g mustard oil
20 g mustard oil
20 g mustard oil
0.5 tsp Kashmiri red chilli
0.5 tsp Kashmiri red chilli
0.5 tsp Kashmiri red chilli
300 g hot water
300 g hot water
300 g hot water
4 g cumin powder
4 g cumin powder
4 g cumin powder
5 g coriander powder
5 g coriander powder
5 g coriander powder
4 g turmeric
4 g turmeric
4 g turmeric
3 g red chilli powder
3 g red chilli powder
3 g red chilli powder
2 g aamchur powder (dried-mango powder)
2 g aamchur powder (dried-mango powder)
2 g aamchur powder (dried-mango powder)
2 g gorom moshla
2 g gorom moshla
2 g gorom moshla
6 g chaat masala
6 g chaat masala
6 g chaat masala
Tips
For a rich red color, fry chili powder and sugar directly in oil.
Be careful not to burn the spices while frying.
Potato starch should thicken the gravy; if not, mash a couple of potatoes.
If making a huge batch, potatoes can be boiled separately before adding them to the pan.