Ingredients
4 Medium-sized Potatoes, Peeled And Cubed |
2 Tablespoons Vegetable Oil |
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1 Teaspoon Cumin Seeds |
1 Teaspoon Fennel Seeds |
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1 Teaspoon Mustard Seeds |
1/4 Teaspoon Asafoetida |
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1/4 Teaspoon Fenugreek Seeds |
1 Teaspoon Corriander Seeds |
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1 Onion, Finely Chopped |
10-12 Fresh Curry Leaves |
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2 Cloves Of Garlic, Minced | 1 Teaspoon Ginger Paste | ||
1 Teaspoon Turmeric Powder | 1 Teaspoon Corriander Powder | ||
1 Teaspoon Red Chili Powder (Adjust According To Your Spice Preference) | 1 Teaspoon Garam Masala | ||
Salt To Taste | Fresh Coriander Leaves For Garnish |
Step: 1 Boil The Cubed Potatoes In Salted Water Until They Are Partially Cooked. Drain And Set Aside. |
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Step: 2 Heat Vegetable Oil In A Large Pan Or Skillet Over Medium Heat. |
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Step: 3 Add The Cumin Seeds, Mustard Seeds, Asafoetida, Fenugreek Seeds, Corriander Seeds, And Fennel Seeds To The Hot Oil And Let Them Sizzle For A Few Seconds Until Fragrant. |
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Step: 4 Add The Chopped Onions And Curry Leaves To The Pan And Sauté Until They Turn Golden Brown. |
Step: 5 Stir In The Minced Garlic And Ginger Paste, And Cook For Another Minute. |
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Step: 6 Reduce The Heat To Low And Add The Turmeric Powder, Coriander Powder, Red Chili Powder, And Garam Masala. Mix Well To Coat The Onions Evenly With The Spices. |
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Step: 7 Add The Partially Cooked Potatoes To The Pan And Mix Gently Until They Are Coated With The Spice Mixture. |
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Step: 8 Increase The Heat To Medium And Cook The Potatoes, Stirring Occasionally, Until They Are Fully Cooked And Golden Brown. This Should Take About 10-15 Minutes. |
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Step: 9 Once The Potatoes Are Cooked, Season With Salt According To Your Taste And Give It A Final Mix. Garnish With Fresh Coriander Leaves And Serve Hot. |
It's A Flavorful And Satisfying Dish That Combines The Warmth Of Spices With The Earthy Flavors Of Potatoes. Enjoy!
Instructions
4 Medium-sized Potatoes, Peeled And Cubed |
2 Tablespoons Vegetable Oil |
||
1 Teaspoon Cumin Seeds |
1 Teaspoon Fennel Seeds |
||
1 Teaspoon Mustard Seeds |
1/4 Teaspoon Asafoetida |
||
1/4 Teaspoon Fenugreek Seeds |
1 Teaspoon Corriander Seeds |
||
|
1 Onion, Finely Chopped |
10-12 Fresh Curry Leaves |
|
2 Cloves Of Garlic, Minced | 1 Teaspoon Ginger Paste | ||
1 Teaspoon Turmeric Powder | 1 Teaspoon Corriander Powder | ||
1 Teaspoon Red Chili Powder (Adjust According To Your Spice Preference) | 1 Teaspoon Garam Masala | ||
Salt To Taste | Fresh Coriander Leaves For Garnish |
Step: 1 Boil The Cubed Potatoes In Salted Water Until They Are Partially Cooked. Drain And Set Aside. |
|
Step: 2 Heat Vegetable Oil In A Large Pan Or Skillet Over Medium Heat. |
|
Step: 3 Add The Cumin Seeds, Mustard Seeds, Asafoetida, Fenugreek Seeds, Corriander Seeds, And Fennel Seeds To The Hot Oil And Let Them Sizzle For A Few Seconds Until Fragrant. |
|
|
Step: 4 Add The Chopped Onions And Curry Leaves To The Pan And Sauté Until They Turn Golden Brown. |
Step: 5 Stir In The Minced Garlic And Ginger Paste, And Cook For Another Minute. |
|
Step: 6 Reduce The Heat To Low And Add The Turmeric Powder, Coriander Powder, Red Chili Powder, And Garam Masala. Mix Well To Coat The Onions Evenly With The Spices. |
|
Step: 7 Add The Partially Cooked Potatoes To The Pan And Mix Gently Until They Are Coated With The Spice Mixture. |
|
Step: 8 Increase The Heat To Medium And Cook The Potatoes, Stirring Occasionally, Until They Are Fully Cooked And Golden Brown. This Should Take About 10-15 Minutes. |
|
Step: 9 Once The Potatoes Are Cooked, Season With Salt According To Your Taste And Give It A Final Mix. Garnish With Fresh Coriander Leaves And Serve Hot. |
It's A Flavorful And Satisfying Dish That Combines The Warmth Of Spices With The Earthy Flavors Of Potatoes. Enjoy!