Ingredients:

• 8-9 medium size potatoes

• 1 bay leaf

• 1 cinnamon stick

• 2 whole red chillies

• 1/4 tsp asefotida

• 1 tsp turmeric powder

• 1 tsp jeera (cumin ) seeds

• 1 tbsp red chilli powder

• 2 tbsp coriander powder

• 1 tsp jeera (cumin ) powder

• 1 tsp garam masala

• 1 tsp crushed coriander seeds

• 2 tbsp sauf (fennel seed ) coarsely ground

• 1 tsp methi (fenugreek) seeds coarsely ground

• 1 tbsp amchur powder (mango powder)

• salt as per taste

• 1/2 tbsp ginger/chilli paste

• 4-5 tbsp chopped coriander leaves

Method:

1. Boil, peel and mash the potatoes into pieces and keep aside.

2. In a heavy based vessel heat 3-4 tbsp ghee add the asefodita and jeera when it splutters add the bay leaf, cinnamon stick, whole red chilli, ginger/chilli paste, crushed coriander seeds, crushed methi seeds and saute for a minute or two. Then add the turmeric powder, red chilli powder, coriander powder with a little water so that the spices do not burn.

3. Add the mashed potatoes and fry for 2-3 minutes.

4. Add 4-5 cups water to the potato mixture and cook on low flame till it starts boiling.

5. Lastly add the salt, jeera powder, garam masala and amchur.

6. Remove in a serving bowl and garnish with corainder leaves.

   Enjoy this yummy aloo sabzi with Bedmi Puri, paratha or chapati.