Ingredients

The following ingredients have 4 Servings
  • 3 medium yellow potatoes
  • 2 tbsp avocado oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp asafetida
  • 2 inch piece of ginger (minced)
  • 2 Thai green chillies (sliced)
  • 2 medium tomatoes (pureed)
  • 1/2 tsp turmeric powder
  • 1/2 tsp fennel powder
  • 1 tsp red chilli powder (cayenne)
  • 1/4 tsp amchur (dry mango powder)
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • salt (to taste)
  • 1/4 cup minced cilantro

Instruction

  • Cook the potatoes as a whole, poke some holes in them with a fork to help cook quicker. You can cook them in a pressure cooker, microwave or on the stove top. Once cooled, remove skin and crumble them with your hands.
  • In a pan / kadhai, heat the oil and add the cumin seeds to it. Once they splutter, add the ginger, asafetida and the green chillies.
  • Add the tomato puree as well and let it cook for a couple of minutes.
  • Now add the turmeric powder, fennel powder, red chilli powder, coriander powder, amchur and garam masala to it. Mix well and let it cook for a few minutes.
  • Add the salt and the crumbled potatoes and a little water to make the sauce base a little thinner. Cover and cook for a few minutes, till all the spice flavors get absorbed into the potatoes.
  • Remove from heat, garnish with cilantro and serve hot with pooris (deep fried flat bread)