Potatoes – ½ kg.
Zeera (Cumin) – 1 tea spoon.
Methi dana (Fenugreek) – ½ tea spoon.
Kashmiri chilli powder – 1 tea spoon or as required.
Turmeric powder – ¼ tea spoon.
Garam masala – ¼ tea spoon.
Onion – 3 medium sized.
Ginger-garlic paste – 1 heaped tea spoon.
Small pieces of ginger and garlic (optional)
Pulp of 6 medium sized Tomatos.
Oil – as required.
Salt – to taste.
Method: Boil and peel potatoes. If you have taken baby potatoes, use them as they are. Larger potatoes can be halved. Fry the potatoes in oil till golden brown. Sauté zeera and methi dana in a kadai. Add ginger-garlic paste. You can add small pieces of ginger and garlic also here. But they have to be stirred until the raw odour goes. Add small cut onions and sauté till transparent. Add tomato pulp in it. Mix thoroughly and cook till oil starts separating.
At this stage add turmeric, kashmiri chilli, garam masala powders and salt. Mix the ingredients till the raw smell goes. Add fried potatoes to the mixture and stir well. Cover the kadai and simmer till done. Serve warm with chapatti, roti, naan, bread, dosa or rice.
Serves: 4 persons.