Ingredients:
2 cups peeled Potato cubes
1/4 teaspoon Mustard Seeds (rai)
1/2 teaspoon Cumin Seeds (jeera)
2 teaspoons Green Chilli-Ginger Paste
2 Tomato, chopped
1 pinch Asafoetida
1/2 teaspoon Turmeric Powder (haldi)
1 teaspoon Red Chilli Powder (lal mirch)
1 teaspoon Coriander Powder (dhania powder)
1 teaspoon Cumin Powder (jeera powder)
1 teaspoon Sugar (optional)
2 tablespoons Cooking Oil
1½ tablespoons Fresh Coriander Leaves, chopped
1¼ cups Water
Salt
Method:
Heat oil in a heavy bottomed pan or kadai. Add mustard seeds; when they begin to crackle, add cumin seeds and asafoetida followed by green chilli-ginger paste. Stir and mix well.
Add cubed potatoes and sauté for 3-4 minutes.Add chopped tomatoes, salt and sugar and sauté for 3 minutes.
Add red chilli powder and turmeric powder and sauté for 1 minute.
Add 1¼ cups water and let mixture boil over medium flame. When boils, cook covered on medium to low flame until potatoes are cooked, stir every 4-5 minutes.
It would take around 10-15 minutes to cook completely. If required, add more water and cook for few more minutes. (Time and water required may vary according to type of potatoes and thickness of pan.)
Add cumin powder and coriander powder, mix well. Turn off the heat. Transfer it to a serving bowl, garnish with fresh coriander leaves and serve.
Tips:
Add 1 teaspoon crushed garlic to make it more tasty
Adjust the amount of sugar according to your taste or completely avoid it if you don’t like mild sweet after taste
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