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Ingredients (Measurement Conversion Calculator) 4 medium Red Potatoes, peeled and cubed
1/2 teaspoon Fennel Seeds
Cilantro
Salt
1/2 teaspoon Cumin Seeds
1/2 teaspoon Mustard Seeds
1/4 teaspoon Fenugreek Seeds
1 medium Onion, roughly chopped
1 Tablespoon Oil
1 teaspoon Ginger-Garlic Paste
2-3 Tablespoons Yogurt
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Onions or Nigella Seeds
Directions
Heat oil in a pan. Add the seeds and let splutter. Add onion and saute on medium high heat. When onion become transparent, add ginger-garlic paste and saute everything until onions are caramelized. Add the potatoes along with turmeric, chili powder and salt. Sprinkle some water on top. Cover and cook until potatoes are soft. Uncover and let the bottoms of the potatoes brown a little. Check for salt and add more if required. Reduce heat to low. Add the yogurt and mix well and let sit on heat for a minute. Remove from heat and garnish with cilantro. Serve this with naan, roti or steamed rice.
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Served as side dish. Vegetarian dish.
Preparation time: 2 Minutes
Serves: 4
Cooking time: 14 Minutes
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