About this recipe:I learnt this dish from a friend of mine who loves potatoes. She learnt this recipe from her Gujarati mother-in-law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice.
2 tablespoons peanut or vegetable oil
1 teaspoon cumin (jeera) seeds
1 teaspoon mustard (rai) seeds
½ teaspoon kalonji (nigella) seeds
2 dry red chillis
1 pinch asafoetida (hing) powder
1 small onion, chopped
1 tablespoon grated ginger
½ teaspoon tumeric (haldi) powder
1 tomato, chopped
1 teaspoon cumin (jeera) powder
1 teaspoon coriander (dhania) powder
½ teaspoon red chilli powder
3 large potatoes, peeled and cubed (about 4 cups)
2 cups water
½ teaspoon sugar
Salt to taste
2 tablespoons chopped coriander leaves, for garnish
Heat oil in a frying pan or kadhai. Add cumin, mustard, kalonji seeds, and red chillis. Fry till seeds splutter. Now add asafoetida powder, onions, ginger, and turmeric. Fry for a few minutes. Add the tomato and cook till soft. Add cumin, coriander and red chilli powders. Masala is ready.
2. Add potatoes and coat with masala. Add 2 cups water to the curry. Add sugar and salt. Cover and cook till potatoes are cooked, about 20 minutes. The gravy should be nice and thick. If not, add a teaspoon of besan to thicken it. Garnish with chopped coriander leaves and serve hot.