Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
For the potato
- 360 g Potato, boiled, peeled and cubed
- 24 ml Mustard oil
For the sabzi
- 1.2 g Cumin seed / jeera
- 3 g Salt
- 2 g Green chillies
- 0.4 g Turmeric / haldi
- 1 g Dried chillies, powdered
- 1 g Coriander seeds - whole / ground, powdered
- 0.5 g Garam Masala
- 0.8 g Amchur, powdered
To serve
- 6 g Coriander leaves, Finely chopped
Equipment needed
Pressure cooker; kadai or thick-bottomed sauté pan; spatula.
Advance preparation
Hard boil, cool and peel the potatoes in advance. Cut them when ready to cook.
Instructions:
For the potato
- Heat half the mustard oil in a pan. Shallow-fry the potato until lightly caramelized on all sides. Remove from pan and set aside.
For the sabzi
- In the same pan, heat the remaining mustard oil until nearly smoking. Add cumin seeds and allow them to crackle.
- Add turmeric, green chillies, coriander powder, red chilli powder and salt, and toast on low flame for 30 seconds.
- Add the potato and toss with the spices. Allow the potato to cook with the spices for 2-3 minutes on low heat.
- Add amchur and garam masala and mix. Cook for another minute and turn off the flame.
Serving guidance
Finish with coriander and lemon (optional). Serve hot with freshly-fried poori, paratha, roti or dal-rice.
Nutrition (Per Serving)
Calories: 120 kcal | Protein: 1.6 g | Carbohydrates: 13.8 g | Fat: 6.3 g | Fiber: 2 g