New Update
Main Ingredients | Potato, Kashmiri red chillies |
Cuisine | Rajasthani |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 6-10 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 5 large potatoes boiled, peeled and cut into 1 inch cubes
- 6-8 Kashmiri red chillies
- 1/2 tablespoon cumin seeds
- 1/2 tablespoon coriander seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon dried mango powder
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 4-5 curry leaves
- A pinch of asafoetida
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon lemon juice
- 2 tablespoons green chutney
- 2 tablespoons tamarind chutney
Method
- Dry-roast the Kashmiri chillies, cumin seeds and coriander seeds for two to three minutes; grind to a coarse paste along with the turmeric powder, dried mango powder and very little water.
- Heat the oil in a kadai; add the mustard seeds and when they crackle, add the curry leaves. Add the asafoetida and ground masala along with half a cup of water and cook over low heat for two to three minutes, or till the oil separates.
- Add the potatoes and salt, toss gently, cover and cook over low heat for two minutes. Stir in the coriander leaves and lemon juice and transfer to a serving bowl. Drizzle green chutney and tamarind chutney over the top and serve hot with rotis or pav.
Nutrition Info
Calories | 919 |
Carbohydrates | 144.1 |
Protein | 12.1 |
Fat | 33.2 |
Other Fiber | 14gm |
Advertisment