Serves 1
Directions
- 1Soak potatoes in water and scrub them clean before using, leaving the skin on for flavor.
- 2Crush green chillies, ginger, and a pinch of salt to a paste.
- 3Prepare 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.
- 4Heat 20g mustard oil until it smokes gently and changes color to a pale yellow.
- 5Add dried red chillies and hing, frying the hing for 10 seconds.
- 6Add panch phoron and wait until the methi in it turns red.
- 7Add the ginger and green chilli paste and fry on low heat for 30 seconds.
- 8Add 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.
- 9Add the potatoes and salt, then sauté with the spices on medium heat for 6 minutes.
- 10Crush kasuri methi and add it along with black salt.
- 11Add 300g hot water and boil until potatoes are cooked, about 10 minutes.
- 12Ensure the potato starch thickens the gravy; if not, mash in a couple of potatoes.
- 13Add the boiled motor.
Ingredients
- 500 g potatoes (3cm cubes)
- 3 g green chillies
- 12 g ginger
- a pinch salt
- 25 g boiled motor (soaked overnight and boiled)
- 2 pcs dried red chillies
- 1 tsp panch phoron
- 0.25 tsp hing (asafoetida)
- 0.25 tsp kasuri methi
- 5 g sugar
- 5 g salt
- 5 g beetnoon (black salt)
- 5 g alu torkari moshla mix
- 20 g mustard oil
- 0.5 tsp Kashmiri red chilli
- 300 g hot water
- 4 g cumin powder
- 5 g coriander powder
- 4 g turmeric
- 3 g red chilli powder
- 2 g aamchur powder (dried-mango powder)
- 2 g gorom moshla
- 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.
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