1. 500gm potatoes boiled and peeled
  2. 1 tbsp ginger paste
  3. a pinch asafoetida
  4. 1 tsp cumin seeds
  5. 1 tsp garam masala
  6. 2 tsp coriander powder
  7. 2 tsp salt
  8. 1 tsp chilli powder
  9. 1 tsp turmeric powder
  10. 1/2 cup yogurt (curd)
  11. 3 green chillies
  12. coriander leaves-chopped


  • 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