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Main Ingredients | Potatoes, Mustard oil |
Cuisine | Bengali,Indian |
Course | Snacks and Starters |
Prep Time | 0-5 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 4 medium potatoes peeled and cut into 2-inch cubes
- 3 tablespoons mustard oil
- ½ teaspoon turmeric powder
- Salt to taste
- ¼ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon cumin seeds
- ¼ teaspoon onion seeds (kalonji)
- ½ teaspoon fennel seeds
- ¼ teaspoon mustard seeds
- 2 dried red chilli
- 1 large tomato finely chopped
- ¾ teaspoon garam masala
- A pinch of sugar
- Hot luchis to serve
Method
- Heat a non-stick pan, add mustard oil and heat till it smokes. Meanwhile, put potatoes in a bowl, add turmeric powder and salt and toss well.
- To make panch phoran, mix fenugreek seeds, cumin seeds, onion seeds, fennel seeds and mustard seeds in a small bowl.
- Add potatoes to the heated oil, mix and saute till golden brown.
- Slide the potatoes to one side of the pan, add 1 tsp panch phoran and dried red chillies and saute for a few seconds. Toss the potatoes with the tempering, cover and cook for 2-3 minutes.
- Add tomato, adjust salt and mix well. Cook for 1 minute.
- Add ½ cup water and Tata Sampann Garam Masala and mix well. Cover and cook till the potatoes are cooked completely.
- Add sugar mix well and take the pan off the heat.
- Transfer into a serving bowl and serve hot with hot luchis.
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