• 4servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 500 g potatoes

  2. 2 tbsp ghee

  3. 1 tsp cumin seeds

  4. asafoetida

  5. 3 tsp ground coriander

  6. 2 dried chillies , whole

  7. 1 tsp mild red chilli powder

  8. 1/2 tsp turmeric

  9. 1 tsp fennel seeds , lightly crushed

  10. 1 kachri , cut in half (available from Indian shops)

  11. 1/2 tsp fenugreek seeds

  12. 1 tsp coriander seeds

  13. 1 tsp finely chopped ginger

  14. 1/4 tsp ground ginger

  15. 1 tsp nigella seeds

  16. 1 green chilli , finely chopped

  17. 100 g natural yogurt

  18. 1 tsp dried mango powder , (available from Indian shops)

  19. 150 ml water

  20. small bunch coriander , chopped

Instructions Jump to Ingredients ↑

  1. Boil the potatoes in their skins in lightly salted water for 15-20 minutes until tender. Drain. When they are cool enough to handle, remove the skin and chop them into small pieces.

  2. Heat the ghee in a deep pan. Once melted add the cumin seeds, asafoetida and ground coriander. Fry until the cumin seeds start to splutter, then lower the heat and add the whole dried chillies, chilli powder, turmeric, fennel seeds, kachri, fenugreek seeds, coriander seeds, fresh and ground ginger and the nigella seeds. Season with salt.

  3. Add the green chilli to the pan, turn up the heat a little and fry for a few minutes, stirring. Add the potato pieces and toss in the spice mixture. Continue frying for a few minutes more.

  4. In a bowl, mix the yogurt and mango powder. Stir this mixture into the pan with the water. Bring to a simmer, cover and cook for 10-12 minutes over a low heat. Serve garnished with the chopped coriander.

  5. Comments & Ratings Rate this recipe by clicking on the stars.


Send feedback