Simple easy yellow potato perfect to have with dhall and rice or some soft buttered sandwiches or a paratha filling. Remember spice quantities are appropriate amounts.
Ingredients
4 peeled and cubed potatoes
3 tbsp oil
Meduim size onion peeled and sliced
Curry leaves
2 fresh chillies slit
2 dry chillies
Pinch of mustard seeds
Pinch of jeera seeds
1/4 tsp Asafoetida/hing
1 tsp turmeric or more
Salt to taste
Freshly chopped coriander to garnish
Method
Heat your oil in a pot on meduim heat adding your dry chillies, mustard and jeera seeds frying for a few minutes.
Add your curry leaves, fresh chillies and sliced onions leaving it to cook till onions are soft.
Now add your hing/asafoetida, turmeric and salt, mixing potatoes are well coated with the spices.
Pour 1/4 cup of water from the side of the pot to prevent burning (from the side of the pot so you don’t wash away the spices off the potatoes)
Lower your heat, closed the lid and allow potatoes to cook will soft, stirring occasionally.
Once cooked garnish with freshly chopped coriander and enjoy
