Prep time: 10 mins | Cook time: 15 mins | Serves 2-3
- 500 grams potatoes, peeled and cubed
- 250 grams onions, finely chopped
- 1 medium-big tomato finely chopped
- 1/2 cup thick yogurt (curds), whisked till smooth and creamy
- 1/4 teaspoon fennel (saunf) or aniseed (vilayti saunf)
- 1 inch ginger finely chopped
- 2 teaspoons red chilli powder (adjust to taste)
- 1/2 – 3/4th teaspoon pepper powder (adjust to taste)
- 2 tablespoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- salt to taste
- oil for frying
- 1 tablespoon chopped coriander to garnish
1. Heat oil in a heavy, wide-based kadhai or pan and toss in the aniseed/fennel seeds. Next add the chopped onions and ginger and fry until the onions turn translucent/ pale. Add the potato cubes and stir fry on a medium-high heat for 2-3 minutes
2. Reduce the heat and add the powders – chilli, pepper, turmeric, coriander, garam masala, stirring constantly until well coated. Fry the potatoes in this mixture for 4-5 minutes
3. Add the chopped tomatoes, salt to taste and mix well. Pour in 1/2 cup of water, reduce the heat and let the potatoes cook till tender but not mushy.
4. When the potatoes are cooked turn off the heat (or remove pan from heat) and add the whisked yogurt/curd and give it a quick mix – it is important that you are quick at this. If let to boil the yogurt can curdle.
5. Let the yogurt mixture settle in for at least 10-15 mins to help the potatoes absorb the flavours. Then serve hot with chapathis or rice.