New Update
| Main ingredients | Potatoes, Coriander seeds, Cumin seeds, Ginger, Green chillies, Fresh coriander sprigs, Red chilli powder, Cumin powder, Turmeric powder, Garam masala powder, Mustard oil, Mustard seeds, Asafoetida, Dried red chillies |
| Cuisine | Uttarakhand |
| Course | Main course vegetarian |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium potatoes, boiled and peeled
- Paste
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 inch ginger, roughly chopped
- 2-3 green chillies, broken
- 8-10 fresh coriander sprigs + for garnish
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Tempering
- 2-3 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
- ½ teaspoon asafoetida(hing)
- 3-4 dried red chillies
- Salt to taste
- 2-3 tablespoons chopped fresh coriander leaves
Method
- Cut potatoes in ½ inch pieces.
- Put coriander seeds in a grinder jar, add cumin seeds, ginger, green chillies, coriander sprigs, red chilli powder, cumin powder, turmeric powder and garam masala powder and grind to a coarse paste without adding any water.
- To make the tempering, heat mustard oil in a kadai, add mustard seeds and once they start to splutter, add cumin seeds, asafoetida and dried red chillies and sauté for 30 seconds.
- Add ground paste and cook on medium heat till oil separates.
- Add potatoes and salt and mix well. Cover and cook on medium heat for 4-5 minutes.
- Sprinkle coriander leaves and mix well.
- Transfer into a serving plate, garnish with coriander sprig and serve hot.
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