- 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 – 3/4 th 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
- 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
- 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
- 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.
- 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.
- 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.
The nutritional values are only indicative.
Leave a Reply