Shahi Kaju Aloo

Ingredients:
Baby potatoes - 12 pieces (boiled and peeled)
Onion - 1 (chopped)
Caraway seeds - 1 tsp.
Cashew nuts - 1/4 cup
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Curd (beaten) - 3 tbsp.
Salt (to taste)
Butter - 1 tbsp. + 1 tsp.
Oil - 1 tbsp. + 2 tsp.
Milk - 1/2 cup
Coriander leaves - few

For cashew nut paste:
Cashew nuts - 1/4 cup
Ginger pieces - 1 tsp.
Garlic pieces - 1 tsp.
Green chilli -1 (chopped)
Green cardamom - 3
Water - 2 tbsp.

Method:
For cashew paste:
Grind cashews, ginger, garlic, cardamom, and green chilli. Then add 2 tbsp. of water and grind into smooth paste. Keep aside.

Heat 1 tbsp. of oil and shallow fry the potatoes till golden colour. Keep aside.
In the same pan add 1 tbsp. of butter and roast the cashews till golden colour. Remove and keep aside.
In the same pan, add the remaining butter and oil.
Add the caraway seeds. They would crackle immediately.
Add chopped onions and sauté till golden colour.
Add the turmeric powder, chilli powder, coriander powder, salt and sauté for a few seconds.
Add the cashew nut paste and sauté for 4 minutes or till the raw smell fades away.
Now add the beaten curd and mix well. Sauté till it releases oil.
Now pour 1/2 cup of milk and 1/2 cup of water.
Add the fried potatoes and cashew nuts. Mix.
Simmer for 1 to 2 minutes.
Garnish with coriander leaves.
Serve hot.

Recipe source: Magazine

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Amaranth Leaves and Potato Stir- fry

These days, my hubby insists on adding greens in meals everyday. I didn't want to bore him with plain stir-frys and masiyal, since I got bored of cooking them as well. Since then, I have started to mix greens with vegetables and made sure enough that they are tasty.

Yesterday, I prepared lemon rice for lunch and for side dish, this stir fry. Even though I have cooked potatoes with spinach and methi, this is my first time I've actually cooked them with amaranth leaves. Any greens that are edible are fine with potatoes.

Moreover, I didn't entertain the idea of adding  more greens as my children are quite repulsive to them. My children ate without any fuss and nothing was left in the kadai, which was slightly surprising.

Ingredients:
Amaranth leaves - 2 fistfuls.
Potatoes - 4 (medium-sized, boiled, peeled and diced)
Shallots - 10
Garlic - 4 cloves
Mustard seeds - 1 tsp.
Cumin seeds -1 tsp.
Dry red chilli - 1
Kashmiri red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Garam masala powder - 1/4 tsp.
Oil - 1 tbsp.
Salt (to taste)

Method:
Peel the shallots' skin and wash the shallots. Chop them finely.
Peel the garlic and crush them with the help of a knife.
Wash the amaranth leaves and chop them.
Heat the oil in a kadai and add mustard and cumin seeds. When the mustard crackles, break the dry chilli into three pieces and add them to the kadai. Sauté for 30 seconds.
Add the shallots and garlic and sauté till the shallots change colour.
Add the leaves and sauté.
Sauté now and then to avoid burning.
After few minutes, sprinkle a little water and continue cooking.
When the leaves are fully cooked, reduce the flame.
Now add red chilli powder, turmeric powder and salt and sauté for a minute.
Sprinkle a little water and mix.
Add the diced potatoes.
Mix the greens and potatoes.
Finally sprinkle garam masala and mix.
Serve as a side dish for lemon rice, sambar rice, rasam rice and chapathi.

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Chettinadu Aloo Muttar Mushroom Curry

Ingredients:
Potatoes (medium) - 2 (diced)
Green peas - 3/4 cup (fresh)
Mushroom - 10 (sliced)
Onions - 3 (chopped)
Tomatoes - 2 (chopped)
Garlic - 20 small pods (finely crushed)
Oil
Salt (to taste)

To grind (A):
Ginger - 3/4 inch
Small onions/sambar onions/shallots - 10
Green chillies - 2
Garlic - 10 pods (small)
Chilli powder - 1 tsp.
Kashmiri chilli powder - 1.75 tsp.
Coriander powder - 1 tbsp.

To grind (B):
Coconut pieces - 1/3 cup
Fennel seeds - 1/2 tsp.
Poppy seeds - 2 tsp.

To temper:
Cinnamon sticks - 2
Cloves - 2
Green cardamoms - 4
Bay leaf - 1 (big)
Fennel seeds - 1 tsp.
Curry leaves - few

Method:
Add tempering ingredients and allow them to sizzle. Add onions (saute till pink), curry leaves, garlic (till the raw smell fades off), tomatoes (saute till mushy and releasing of oil).
Meanwhile, grind the given the ingredients from (A) into a paste.
Add this paste and saute.
Now add potatoes, green peas and mushrooms and saute them till all the masalas mix well.
Pour 2 cups of water and saute and then sprinkle salt.
Cover the kadai with a lid till the potatoes are tender.
Stir in between. Grind the given ingredients from (B) into a paste.
When the gravy is thick, add the coconut paste, mix well and simmer for 5 minutes.
Garnish with coriander leaves and serve with chapathi or rice.
Adapted from: Solai's True Chettinad Kitchen

Sent off to CBB Series#2-Chettinad Special.

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Boiled Sweet Potatoes/வேக வைத்த சர்க்கரை வள்ளி கிழங்கு

In my school days, my mom used to boil these lovely-coloured potatoes and sprinkle them with pepper powder. To cherish my nostalgic memories, I made them for my family this week and added chat masala for an extra kick. This is just a very simple snack to prepare.

Boil the sweet potatoes and peel the skin. Cut them in desired shapes and sprinkle with pepper and chat masala. Enjoy warm.
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சிறு வயதில் என் அம்மா கிழங்கை வேக வைத்து மிளகு பொடி தூவி கொடுப்பார்கள். மிக எளிமையான உணவு.

கிழங்கை வேக வைத்து தோலை உரிக்கவும். வேண்டிய வடிவத்தில் கிழங்கை நறுக்கி மிளகு பொடி, சாட் மசாலா தூவி வெதுவெதுப்பாக பரிமாறவும்.

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Kadappa

This recipe is one of the grand collections of my mom's maternal aunt.

Ingredients:
Moong dal - 1/2 cup
Potatoes - 3 (boiled and diced)
Onions - 2 (chopped)
Ginger - 1/4 inch (chopped)
Garlic - 3 pods (chopped)
Tomatoes - 2 (chopped)
Grated coconut - 3 tbsp.
Poppy seeds - 1 tsp.
Curry leaves - 1 sprig (chopped)
Coriander leaves - few
Salt (to taste)
Oil
Turmeric powder - 1/4 tsp.

To temper:
Mustard + Cumin seeds - 1 tsp.
Fennel seeds - 1/2 tsp.
Bay leaves - 2
Cinnamon stick - 2
Cloves - 3
Dry red chillies - 3 (cut into halves)

Method:
Cook moong dal till soft and mushy.
Dry roast the poppy seeds till light brown colour. Grind the poppy seeds with coconut into fine paste by adding little water. Keep aside.
Heat the oil in a pan and add the tempering ingredients. When the mustard seeds crackle, add the onions and saute till translucent. Add curry leaves, ginger and garlic pieces. Saute for 2 minutes. Add tomato pieces and saute till mushy.
Add the potatoes and saute.
Add the cooked moong dal, turmeric powder and salt. Bring it to a boil. Cook for 5 minutes by stirring in between.
Now add the coconut paste and cook for 2 minutes in medium-low flame.
Remove from heat and add the coriander leaves.
Enjoy with idli or dosa or puris. In my opinion, I find it best with puris.

Sent off to "Veggie/Fruit of the Month-Potato" hosted by Divya and started by Priya.

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Aloo Gobi

Ingredients:
Aloo/potatoes - 2 (peeled and diced)
Cauliflower/Phool gobi - 1 (medium - cut into florets)
Oil
Onion - 1 (chopped)
Green chillies - 3 (slit)
Cumin seeds - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp. (or as per taste)
Turmeric powder - 1/2 tsp.
Coriander powder - 2 tsp.
Amchur powder - 1/4 tsp.
Ginger - 1.5 tsp. (grated)
Cumin powder - 1/2 tsp.
Garam masala - 1/4 tsp.
Salt (to taste)
Coriander leaves - few

Method:
Heat oil in a pan and add the cumin seeds. When the seeds sizzle, add onions and saute till translucent.
Add green chilli and ginger. Saute for a few seonds.
Now reduce the heat and add the powders.
After a few seconds, add potatoes and florets. Mix well till the spices blend well with the veggies.
Add salt to taste.
Cover the pan with a lid and let the veggies cook till they turn tender.
Stir every 2 to 3 minutes. If the veggies are too dry, then add 1/4 cup of water (I didn't add any water).
Check if the potatoes are tender.
Finally, add garam masala and coriander leaves. Stir well.
Enjoy with phulka rotis, naans or with puris.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Doodhi Thepla

Thepla is a popular Gujarati dish. It is an unleavened flat bread which is cooked on a tawa. Theplas are prepared with veggies and greens with spices in Gujarat. Today, I prepared bottle gourd flat bread with a side dish-Batata Nu Shaak (or in simple words, potato curry).

Ingredients:
Whole wheat flour - 200 gm
Bengal gram flour/besan - 100 gm
Rice flour - 2 tbsp.
Grated bottle gourd/doodhi - from 1 medium bottle gourd
Chilli powder - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Cumin powder - 1/2 tsp.
Coriander powder - 1/2 tsp.
Salt - 1/4 tsp.
Oil - 2 tbsp.
Coriander leaves - 2 tbsp. (chopped)
Oil (to cook thepla)

Method:
Squeeze out the juice from the grated bottle gourd. Collect the juice in a separate bowl. In another bowl, mix all the ingredients including the bottle gourd juice except oil to cook the rotis. Add sufficient amount of water and knead the mixture into a soft dough. Make a lemon-sized ball from the dough and roll them into a roti . Cook the roti on the tawa by adding a little oil. Continue with the remaining dough. Serve hot with potato curry.

Batata Nu Shaak

Ingredients:
Potatoes - 4 (diced)
Tomatoes - 2 (finely chopped)
Ginger (grated) - 1 tsp.
Turmeric powder - 1/4 tsp.
Kashmiri red chilli powder- 1 tsp.
Garam masala - 1/2 tsp.
Cumin powder - 1/4 tsp.
Coriander powder - 1/4 tsp.
Oil
Salt (to taste)
Coriander leaves - few (chopped)

For tempering:
Kalonji seeds - 1/2 tsp.
Mustard seeds - 1/4 tsp.
Cumin seeds - 1/4 tsp.

Method:
Heat the oil and add the tempering ingredients. When the seeds splutter, add the turmeric and red chilli powders. Add the chopped ginger and tomato pieces. Saute till the tomatoes become mushy. Add the coriander powder, cumin powder and salt. Add the potatoes and 1.5 cups of water. Cover and cook till the potatoes are soft. Lightly mash the potatoes. When the gravy is thick, add the garam masala and coriander leaves. I didn't add sugar. If you want to add, do so with salt.
Only adapted this potato curry from Archana's kitchen.

Sent off to Nayna's "Flavours of Gujarat" event.

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Our Favorite Meal (Vegetable Biryani, Potato Kurma, Raita & Curd Rice/Bagalabath)

Before blogging I used to make this dish in long weekends or whenever there is a guest in our house. My husband chops vegetables only for biryani and raita. This time, I did all the work to make our favorite meal very meticulously . And during the chopping part, my daughter suggested that instead of dipping the onions in water (to avoid the burning of eyes), she told me to wear sunglasses. I thought she was just joking but she insisted on doing so. To please her, I reluctantly wore my sunglasses, and surprisingly, it worked! It’s weird, huh!




Vegetable biryani

Ingredients:
Basmati rice or (seeraga samba rice) - 2 cups
Onions (medium) - 4 (thinly sliced)
Ginger - 1 inch
Garlic (big) - 3 cloves (grated)
Green chilies - 2 (medium-sized)
Tomatoes (medium & ripe) - 4 (chopped finely)
Mint leaves - 1 small bunch (chopped)
Beans - 1 cup (chopped 1 into inch pieces)
Green peas - 1 cup (fresh)
Carrots (medium) - 2 (chopped into 1 inch pieces)
Red chili powder - 1 tsp.
Curd - 2 tbsp.
Ghee
Salt
Cashew nuts - 10
Coriander leaves (chopped) - 3 tbsp.
Oil

Dry spices:
Cinnamon (1 inch) - 2
Cloves - 2
Fennel seeds - ½ tsp.
Bay leaves - 2
Cumin seeds -½ tsp.
Cardamom - 2
Mace - 2 pieces
Kalpasi - 1 piece
Rose petals - 2(dry)

Color rice (optional):
Basmati rice - ¼ cup
Saffron color - a few pinches

Method:
Soak the rice for 20 minutes.
Pound the spices coarsely except bay leaves in mortar with pestle.
Grind the ginger and green chilies without any water.
Heat oil in a thick, deep non-stick pan which has a lid.
Add the coarse spices along with bay leaves.
Add the onions and sauté till light brown color.
Add the garlic, ginger, chili and sauté till the raw smell fades away.
Now add the chopped mint leaves and sauté till it wilts.
Add the tomatoes and sauté till it turns mushy by adding a little salt.
Now add the carrots, beans and peas and fry for a minute.
Add the red chili powder and mix well.
Add the yogurt.
Add the soaked rice by draining the water.
Add a few drops of ghee and gently mix.
Add 3 ¼ cup of water and add required salt.
Cover it with a lid and let it cook.
After 5 minutes, remove the lid and cover it with a double-folded thick aluminum foil and place the lid on the top of it.
Cook for 15 minutes in simmer mode.
Switch off the stove. Let it sit for 5 minutes.
Fry the cashew nuts till they turn golden color in ghee.
Now spread the biryani on a huuuuuuge, big plate
(Color rice (optional):
Cook the rice separately by adding food color and 2 drops of oil.)
Sprinkle a few drops of ghee, cashew nuts, color rice and coriander leaves.
Gently mix them without breaking the rice.
Enjoy with raita and kurma.

Preparation time: 45 minutes
Total cooking time: 30 minutes
Sautéing: 10 minutes
Normal cooking: 5 minutes
Dhumming: 15 minutes

Note:
Adjust the spices and chilies according to taste.
Adding few drops of lemon juice and color rice is optional.
Remove bay leaves before serving.
I never add fried onions for this biryani.

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Potato Kurma (v2.0)

Ingredients:
Potatoes - 2
Onions - 2 (chopped)
Ginger - 1 inch
Garlic - 2 cloves
Tomatoes - 2 (chopped)
Melon seeds - ¼ cup
Grated coconut - ¼ cup
Green chilies - 2 (slit)
Red chili powder - ¾ tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1 pinch
Fennel seeds - ½ tsp.
Cumin seeds - ½ tsp.
Bay leaves - 1
Cloves - 2
Cinnamon - 1 inch
Salt
Oil
Coriander leaves - 2 tbsp. (chopped)

Method:
Cut the potatoes into halves and steam-cook them. Peel the skin and chop them.
Soak the melon seeds in warm water for 15-20 minutes.
Pound the fennel seeds, cloves, cinnamon, cumin, ginger and garlic in mortar with pestle.
Heat oil, add the spices and fry.
Add onions, green chilies & tomatoes one by one and fry.
Reduce the heat and add the chilies, coriander & turmeric powder.
Grind the melon seeds without discarding water.
Add the ground melon seeds and sauté for 2 minutes.
Add the potatoes and mix gently.
Add required water and bring it to a boil.
Grind the coconut gratings with water and add them to this mixture.
Let it cook for 4 minutes.
Remove from heat and add the coriander leaves.
Serve with biryani or parathas.

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Onion and Tomato Raita

Add thinly sliced onions, chopped & deseeded tomatoes, chopped coriander leaves, deseeded green chilies and salt to the beaten curd.
Mix well & enjoy with biryani.

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Curd Rice or Bagalabath

Cook the raw rice into a mushy state.
Add milk, yogurt, grated ginger, grated mango, chopped coriander leaves and salt to the rice.
Temper in oil with mustard seeds, cumin seeds, asafetida, bengal gram, urad dal, broken dry red chiliesand curry leaves.
Add to the rice and mix well.


Sent off to Shama's "Family's Favorite Food Event 2010" and potato kurma to SriLekha's "EFM-Parathas & Gravies/Curries" event.

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Aloo Muttar Paratha/Potato Green Peas Stuffed Flatbread

Ingredients:
For dough:
Whole wheat flour - 2 cups
Salt
Water (for kneading)

For filling:
Potatoes - 4 (medium)
Green peas - ¾ cup
Onions - 1 (finely chopped)
Green chilies - 2 (finely chopped)
Ginger - 1 inch (grated)
Ajwain - 2 pinches
Cumin powder - 2 pinches
Garam masala - a pinch
Salt (to taste)
Coriander leaves (without stalk)- 2 tbsp. (chopped)
Oil

Method:In a mixing bowl add flour and salt. Mix well.
By adding water, knead into a smooth dough.
Cover and keep aside.

For filling:
(I) Steam cook(ed) potatoes by cutting into halves in the microwave.
Peel the skin and grate the potatoes. Keep aside.
(Then I) Steam cook(ed) the peas also in the microwave.
Grind them into a paste.
Heat the oil and add the onions. Fry till tender.
Now add the peas paste and sauté till dry. Cool.
In a bowl add the grated potatoes, green peas, ginger, ajwain, garam masala, green chilies, cumin powder, salt, coriander leaves and mix well.
You will get a smooth potato dough ball.
Divide them into equal sized balls.
Again knead the wheat dough and divide it into equal sized balls.
Flatten the ball (dust them with plain flour) into a palm size disc with a rolling pin.
Place the filling and cover them with disc. Seal it.
Flatten them gently with the rolling pin rolling on the seal.
Heat the tawa and place the paratha.
Cook on both sides by brushing with oil.
Continue with the remaining balls.
Enjoy with salt or sugar mixed yogurt
We had the parathas with salt mixed beaten yogurt sprinkled with red chili powder and mango pickle.

Note:
Make sure no lumps in the potatoes and green peas.
I flattened the stuffed ball on the side of the sealing.
Green chilies can be replaced with red chili powder.
Adjust the spices according to your taste.
I got 13 parathas from this measurements.

Sent off to MLLA-21 (hosted by Superchef and started by Susan), Pari's Combo event & Srilekha's EFM-Parathas & Gravies/Curries.

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Bread Triangles

Ingredients:

Bread slices - 12

For the filling:
Potatoes - 4
Onion - 1 (chopped)
Ginger - 1 tsp. (grated)
Garlic - 1 tsp. (grated)
Green chili paste - ¾ tsp.
Carrot - 1 (grated)
Coconut - 3 tbsp. (grated)
Coriander leaves - 2 tbsp.
Lemon juice - 1 tsp.
Sesame seeds - as required
Oil
Salt
Butter

Method:
Dry roast the sesame seeds and keep aside.
Boil, peel and mash the potatoes.
Cut each bread slices into 4 triangles.
Heat oil and add the onions.
When the onions change color, add the ginger, garlic and chili paste.
Sauté till the raw smell fades.
Add the coconut and carrot. Sauté for 2 minutes.
Add the mashed potatoes and mix well.
Add salt, coriander leaves and mix.
After 2 minutes, remove heat and allow it to cool completely.
Now add the lemon juice and mix.
Take a bread piece and spread the potato mixture.
Sprinkle the roasted sesame seeds on top and press.
Continue spreading on 7 pieces of bread..
Heat a non-stick tawa and add the butter.
Place the bread pieces and toast on both sides by turning gently till they turn light golden color.
Continue with other bread pieces.

R.C.

Sent off to Priya's "CWS" event.

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Potato Kurma

This is the thick gravy version of the kurma.

Ingredients:

Potato - 3 (medium-peeled & diced)

Onion - 2 (medium-chopped)

Tomatoes - 2 (medium-chopped)

Garlic - 3 cloves (grated)

Ginger - 1.5 tsp (grated)

Green chillies - 2

Cashewnuts - 2 tbsp (I didn't add them)

Cloves - 2

Cinnamon - 2 inches

Cardamom - 1

Fennel seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Grated coconut - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1 pinch

Salt (to taste)

Oil

Method:

Heat the oil in a pan.

To the oil, add the onion and fry till it changes to a light brown colour.

Add the ginger and garlic & saute for a minute.

Now add the tomatoes till they become mushy.

Meanwhile grind the green chillies, cardamom, cinnamon, cloves, cumin & fennel seeds.

Add the red chilli and turmeric powder & saute.

Now add the potato pieces & ground paste and mix well.

Add required water to the potatoes.

Cover it with a lid till the potatoes are boiled.

Grind the coconut into a paste.

Finally add the coconut paste, mix well and remove from fire.

Serves as a good side dish for idlis, chapathi, rotis, etc...

Recipe source : Chef Jacob's kongu cuisine collection.

Sent off to "RCI-Kongunadu cuisine" hosted by Priya and started by Lakshmi.

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Aloo tikki burger

Aloo Tikki: A North Indian food

What you need:
Potatoes - 3 (boiled and skin peeled)
Green peas - 2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Salt to taste
Coriander leaves - 2 teaspoon ( chopped)
Bread crumbs for dusting

How to make:

In a bowl mash the potatoes while it is warm.
No lumps after mashing. Alternatively, you can grate the potatoes.
Boil water and add green peas.
Let the green peas cook for 2 minutes.
Drain and add the green peas to the mashed potatoes.
Add red chilli powder, coriander powder, cumin powder, garam masala, salt, coriander leaves and mix well.
Divide the potatoes into lime size balls and shape into patties or desired shape.

Place the patti onto bread crumbs so that all sides are covered with bread crumbs.

Add oil to the frying pan.
When the oil is hot add the patties and shallow fry on both side till golden brown .

Here is another way of eating the tikki.

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Potato Samosa

Ingredients:

For pastry:

Maida - 1 cup

Warm oil - 2 teaspoons

Salt as required.

Water

For Filling:

Potatoes - 2 (boiled & mashed coarsely)

Green Peas - 1 tablespoon (boiled)

Cumin seeds - 1 teaspoon

Coriander seeds - 1 teaspoon

Red chilly flakes - 1 teaspoon

coriander leaves - 1 teaspoon ( chopped)

Salt as required

Garam masala - 1/2 teaspoon

Onion - 1/2 ( chopped)

Grated ginger - 1/2 teaspoon

Oil for deep-frying.

For samosa:

Oil for deep frying.

Water for moistening the pastry.

Method:

Part -1: Preparing the samosa pastry

In a bowl sift the maida and salt.

Add warm oil and rub till it becomes like bread crumbs.

Now sprinkle water little by little and knead into a dough.

Knead for 2 minutes. Cover and keep it aside.

Part 2: Making the stuffing

Dry roast the cumin seeds separately

Dry roast the coriander seeds separately.

In a spice grinder, grind the cumin seeds and coriander seeds coarsely.

Then add the chilli flakes and grind for 10 seconds.

In a kadai heat the oil and add the onions.

Fry the onions add ginger and stir for 1 minute.

Add the potatoes and peas.

After 2 minutes add the cumin,coriander,chilli powders,salt,garam masala,coriander leaves and stri for 1 to 2 minutes.

Remove from fire and keep it aside.

Part 3: Rolling and stuffing

Again knead the dough for 1 minute.

Divide the dough into key lime size balls.

Roll the dough into oblong circle about 6 to 8 inches

Cut it into 2 halves.

Lift the edges and bring to a triangle shape. Dip a finger in water and run the finger thru edge to seal the open end of triangle

Take it on the hand and form the cone.

Stuff the masala to about 2/3rd portion of the cone.

Close the bottom of the cone and seal the bottom edge.

Part 4: Deep frying

Deep fry the samosa in a flame between medium and high.

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Potato & Fenugreek Curry (Aloo Methi)

Ingredients:
Potatoes - 2
Fenugreek leaves - 1 bunch( chopped)
Onion - 1 (chopped)
Green chillies - 4 ( slit vertically)
Tomato - 1 ( chopped)
Garlic - 4 cloves ( chopped)
Red chiili powder - 1/2 teaspoon
Coriander powder - 1/2 tea spoon
Turmeric powder - 1/4 powder
Cumin seeds - 1/4 teaspoon
Salt to taste
Oil

Method:
Peel the skin of potatoes and cut into cubes. Drop them in water.
Heat the oil in a kadai.
To the oil add cumin seeds.
Add onion, green chilli and fry till the onion becomes translucent.
Add the garlic pieces and fry .
Add the potato cubes and stir for 2 mts.
Add little water and cover.
After potatoes are boiled add salt, turmeric powder, red chilli powder, coriander powder and stir for 1 minute.
Add the chopped fenugreek leaves and stir for 3 to 6 minutes or till the leaves are cooked.
Add the tomato pieces and cook.
Remove from burner after 2 minutes.

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