Ingredients:- 600 gms, medium potatoes, boiled and broken into small pieces ( do not mash it) 1 Large tomato, ground to a coarse paste 2 teaspoon, roasted coriander, crushed coarsely 2teaspoon red chilli powder ½ teaspoon, turmeric powder 1 teaspoon Amchoor 2 teaspoon, ginger, grated ½ teaspoon, fenugreek seeds, slightly crushed 1 teaspoon, cumin seeds 3-4 ,whole dried red chilies, broken into 2 1 teaspoon, kasuri methi A pinch of heeng (Asafoetida) Method:- In a kadhai or a handi, heat mustard oil until smoky. Reduce the heat to very low Add cumin seeds and broken chilies, allow them to splutter Add crushed methi seeds and heeng Add grated ginger and fry for few seconds Add tomatoes and saute on high heat for 3-4 minutes. Add roasted crushed coriander, red chili powder, turmeric, aamchoor and mix well. Add potatoes and gently mix. Add water depending upon the consistency you require. I added 3 cups of water. Bring it to boil and allow it to simmer for 5-6 minutes. Lastly, add kasuri methi and cook for another minute Dish out and garnish with coriander leaves Serve hot with Bedmi pooris or any pooris and parathas of your choice.
