A delicious dish in North Indian cuisine, made potatoes and spices. Fantastic combination as a side dish with Rotis !!! Basic recipe adapted from Vanitha Magazine !!!
Serves: 2 – 3
300 g potatoes (3 big size or 4 small size, cut into desired shape and size and boil separately or 9 – 10 baby potatoes)
2 teaspoon oil
2 teaspoon jeera (cumin seeds)
½ teaspoon jeera powder
2 teaspoon crushed peppercorn
1 dried red chilli, broken
4 curry leaves
1 green chilli, slit lengthwise
½ teaspoon turmeric powder (optional – turmeric powder will give a golden color)
½ teaspoon salt (or to taste)
1 teaspoon lemon juice
1 teaspoon chopped coriander leaves
In a pan or kadai, heat oil. Add jeera and fry on a low heat until fragrant and light brown color.
Add jeera powder and crushed peppercorn. Stir well for 2 minutes on a low heat.
Add broken red chilli, curry leaves and green chilli. Fry for 2 - 3 minutes on a low heat or until crisp.
Add turmeric powder (optional), salt and lemon juice. Mix well and stir well on a low heat for 1 minutes.
Add separately boiled potato cubes . Mix all the ingredients well. Cover with a tight lid (sprinkle very little water- 1 tablespoon if required) and cook on a low heat for 10 minutes or until done / potatoes well coated with all the spices and jeera.
Sprinkle chopped coriander leaves and serve as a side dish with rotis / rice..