Ingredients:

• 1 kg – small baby Potatoes
• a pinch – asafetida (hing)
• 1/2 tsp – mustards seeds (rye)
• 1 tsp – Cumin seeds
• 3 tsp – kasoori Methi
• 1/4 tsp – black pepper
• salt to taste
• Ghee or oil
• For Masala Paste:
• 3 Tomatoes
• 3 Onions
• 2 Cloves – Garlic
• 1 inch piece – Ginger
• 2 Green chillies
• 3 red kashmiri chillies
• 1 tbsp – Coriander seeds

Method:

1. Grind together all the ingredients for the masala paste and set aside.
2. Wash and dry potatoes, prick them all over with a fork.
3. Deep fry the potatoes until golden in colour and set aside.
4. Heat oil. Add hing, mustard and cumin seeds, let them splutter.
5. Add the ground paste, fry until the ghee or oil separates from the masala and oil floats on top.
6. Add kasoori methi, salt, pepper, potatoes.
7. Stir well. Add a little water if required.
8. Cover and cook until the potatoes are done.
9. Serve hot with parathas.