Ingredients:
• 2 – large potatoes, boiled 2 hours ahead (scrub well before boiling but leave skins intact)
• 1 – Onion thinly sliced, vertically
• 1 – Capsicum thinly sliced, vertically
• 1/2 – tomato, diced
• 1/2 tsp – ginger, finely chopped
• 1/2 tsp – garlic, finely chopped or crushed
• 2 – green chillies, slit vertically
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Garam Masala
• 1/2 tsp – Amchoor powder
• 1/2 tsp – Dhania (coriander seeds) powder
• 1/6 tsp – Turmeric powder
• 1/4 tsp – pepper powder
• 1/2 tsp – cumin seeds, crushed coarsely
• salt to taste
• 2 tbsp – oil
Method:
- Chop potatoes into medium-sized cubes, keeping skins.
- Add all dry masalas, toss potatoes, keep aside.
- Just before serving:
- Heat oil in a kadai, add ginger garlic, stir for a moment.
- Add onions, capsicum, stir-fry till onions are tender.
- Add tomatoes, chillies, stir for 1 minute.
- Add seasoned potatoes, check taste for salt.
- Stir and saute for 2-3 mins.
- Garnish with chopped coriander leaves.
Recipe courtesy of Saroj Kering