2 large potatoes
1 1/2 tablespoon oil corn or canola / or your choice
3/4 teaspoon cumin seed
1/4 teaspoon ajwain seed
10 pieces of fenugreek seed
4 pieces of curry leaves washed
1/4 cup coriander leaves/or cilantro leaves washed and chopped
1 green chili wash and chopped
1 tablespoon fresh lemon juice
1 teaspoon Dhana jeera powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder/ or to your taste
1 teaspoon Kashmiri chili powder ( just for color)
salt to taste
1: Cut potatoes in two pieces, then boil them. Add salt in the water when you boil it. It will take 8 to 10 minutes. Use a fork to check if they are done (if the fork goes easily and the pototato is firm in than it is ready). ( you don’t need mushy because you need pieces)Take out from water and let them cool, then take skin off and cut in one inch pieces.
2: Put pan on stove with medium low heat, Heat oil and add cumin seed, ajwain seeds, fenugreek seeds ,curry leaves and green chili, let them cook until they crackle, for 5 or 6 seconds. Add potatoes in with a pinch of turmeric powder and pinch of Kashmiri chili powder, then mix all well, turn heat on low.
3: Add all remaining spices: dhana jeera powder, turmeric powder, red chili powder and salt to taste. Add 1/2 cup water in some coriander leaves and mix all well ( save some coriander leaves for garnish) and cover and let simmer 2 or 3 minutes.
Masala potatoes is ready to eat, garnish with coriander leaves and serve hot with our Gluten Free Amaranth Fenurgreek Puri or Gluten Free Roti Flatbread.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free and Nut Free.