• • Prep Time
  • 20 Minutes
• • Cook Time
  • 30 Minutes
• • Serving
  • 4
  • 4

Instructions

1. Peel and wash the potatoes. Parboil potatoes, remove it from water and keep aside.
2. Sprinkle little turmeric and salt to the potatoes and mix it well.
3. In a pan, heat 3-4 tablespoons of oil and add the potatoes and fry till it becomes golden. Keep aside.
4. Again heat little oil in same pan. Now add asafoetida, and whole red chilli.
5. Now add grated tomatoes, ginger paste, cumin powder, salt, sugar, red chilli powder and turmeric.
6. Let it cook for some time and once it starts separating oil add the fried potatoes.
7. Cook it for 4-5 minutes and then add about 1/2 cup of water and cover the pan with lid.
8. Cook at moderate heat, until the potatoes are tender.
9. Now add the slit green chilli and fresh coriander and toss. Switch off the heat. 
10. Finish off with some ghee and a sprinkle of roasted cumin powder.
11. Serve this with Luchi or poori.