Course : Main

Cuisine: Indian

Servings: 2-3 pax

Prep Time: 5 minutes

Cook Time : 20 minutes

Total Time: 25 minutes

Ingredients:

• 4 medium size boiled potatoes

• 2 whole red chillies

• 1 tsp jeera/cumin seeds

• 1/4 tsp asefodita

• 1/4 tsp turmeric powder

• 1/2 tsp kashmiri chilli powder

• 1 tsp coriander powder

• salt as per taste

• 2 tbsp mustard oil preferably

• some chopped coriander leaves

Method:

1. Wash and then place the potatoes with some water in a pressure cooker. Boil upto 2 whistles or till the potatoes are 90% cooked.

2. Once the cooker once the pressure is released. Remove the potatoes and when cooled peel them.

3. Chop them into big cubes/pieces.

4. In a kadai heat the mustard oil add the whole red chilli and jeera when it splutters add the asefodita and chopped potatoes.

5. Cook the potatoes till slightly brown on both sides on low flame stirring very lightly so that the potatoes do not break.

6. Add all the dry spices and salt. Cover and cook on low flame for 2-3 minutes.

7. Remove in a serving bowl and garnish with some chopped coriander leaves.

Enjoy with chapati, parathas or puri.

Note: In case the potatoes are soft keep them for sometime in the fridge to make it firm.