Ingredients

The following ingredients have 4 Servings
  • 0.6 pound potatoes (boiled and peeled )
  • 2 tablespoons vegetable oil
  • 1 teaspoon fennel seeds (saunf) (coarsely crushed)
  • 1/4 teaspoon fenugreek seeds (methi) (coarsely crushed)
  • 1/2 teaspoon nigella seeds (kalonji) (coarsely crushed)
  • 1 whole black cardamom (coarsely crushed)
  • 1/4 teaspoon asafetida (hing)
  • 1 teaspoon grated ginger
  • 2-3 green chili peppers (slit into half)
  • 2 teaspoons coriander powder
  • 2 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • salt (to taste)
  • 2 teaspoons tamarind paste
  • 2 teaspoons crushed jaggery

Instruction

  • Peel 0.6 lb (300 g) boiled potatoes and mash them coarsely with your hands.
  • Heat 2 tbsp vegetable oil in a skillet over medium high heat.
  • Once the oil is hot, add 1 tsp fennel seeds, ¼ tsp fenugreek seeds, ½ tsp nigella seeds, 1 whole black cardamom, and ¼ tsp asafetida and let them crackle for 4-5 seconds.
  • Add 1 tsp ginger and 2-3 green chili peppers (slit into half) and fry for 6-8 seconds.
  • Add the mashed potatoes and mix everything well.
  • Now add 2 tsp coriander powder, 2 tsp Kashmiri red chili powder, ½ tsp turmeric powder, and salt to taste and cook for a minute.
  • Add 2 cups of water to the skillet and mix well.
  • Cover the skillet and cook for 5-6 minutes on medium heat. Remove the lid and add 2 tsp tamarind paste and 2 tsp crushed jaggery and cook for another 2-3 minutes. This curry is supposed to be slightly thin. Add more water if it is thick. Serve hot with poori or paratha.