INGREDIENT

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

METHOD

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.