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1. Heat oil in a heavy bottomed pan or kadai. Add mustard seeds; when they begin to crackle, add
cumin seeds and asafoetida followed by green chilli-ginger paste. Stir and mix well.
2. Add cubed potatoes and sauté for 3-4 minutes.
3. Add chopped tomatoes, salt and sugar and sauté for 3 minutes.
4. Add red chilli powder and turmeric powder and sauté for 1 minute.
5. Add 1¼ cups water and let mixture boil over medium flame. When boils, cook covered on medium to
low flame until potatoes are cooked, stir every 4-5 minutes.
6. It would take around 10-15 minutes to cook completely. If required, add more water and cook for few
more minutes. (Time and water required may vary according to type of potatoes and thickness of
pan.)
7. Add cumin powder and coriander powder, mix well. Turn off the heat. Transfer it to a serving bowl,
garnish with fresh coriander leaves and serve.