- 500gm potatoes boiled and peeled
- 1 tbsp ginger paste
- a pinch asafoetida
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 tsp coriander powder
- 2 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1/2 cup yogurt (curd)
- 3 green chillies
- coriander leaves-chopped
Preparation:
- Break the potatoes, by holding each in the palm and closing the fist. Keep these unevenly broken potatoes aside until further use.
- Heat the ghee, add cumin and asafoetida ,after crackles, add ginger and sauté till slightly fried.
- Then add yogurt stirring vigorously until it is well blended.
- Add garam masala, coriander, salt, turmeric and chilli powder
- Add potatoes and green chillies, turn around over high heat, until they look slightly fried.
- Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 20minutes.
- Garnished with coriander leaves and serve
