Ingredients
- 4 medium potatoes
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 green chilli
- 1 (red) onion
- 1 inch ginger
- 2 tbsp mustard oil
- 1 cup yogurt
- 1/2 tsp black salt
- 1/2 tsp turmeric
- 1tsp kashmiri chilli powder
- 1 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp dried fenugreek
- fresh coriander
Prep
Peel the potatoes and cut them into large-ish chunks (cut a medium sized potato into 4 pieces), then cover them with water, salt generously and boil them. Drain immediately, spread them out on a plate and let them rest for 10mins.
Add the spices to the yogurt and mix well.
Instructions
Add mustard oil to a pan and heat until smokey. Then add cumin seeds, asafoetida and chopped green chilli. Shortly after, add chopped ginger and finely chopped onion. Sauté this for 2 minutes, then add salt to taste and add the yogurt/spice mixture.
Fry for 3–4 minutes on medium flame, stirring just about constantly. Once the fats begin to separate and the texture looks good, add the potatoes, garam masala, fenugreek and coriander. Mix well, add 1/2 cup of water and bring to the boil.