300 g (11 oz) Potatoes, diced
2 tsp (10 g) Ghee
2 Bay leaves (tej patta)
1 tsp (2 g) Cumin (jeera) seeds
100 g (3 1/2 oz) Tomatoes, diced
3 tsp (6 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
2 tsp (12 g) Ginger (adrak) paste
1/4 cup (50 g) 1 3/4 Yoghurt (dahi)
1 cup (250 ml) 8 fl oz Water
2 Green chillies, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp (10 g) Ghee
2 Bay leaves (tej patta)
1 tsp (2 g) Cumin (jeera) seeds
100 g (3 1/2 oz) Tomatoes, diced
3 tsp (6 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
2 tsp (12 g) Ginger (adrak) paste
1/4 cup (50 g) 1 3/4 Yoghurt (dahi)
1 cup (250 ml) 8 fl oz Water
2 Green chillies, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Heat the ghee in a wok (kadhai); add bay leaves and cumin seeds. Saute for some time.
2. Add the tomatoes, turmeric powder, salt, and ginger paste. Cook for 1 - 2 minutes.
3. Add the potatoes and saute. Pour in the yoghurt and mix well.Then add the water and cook till the potatoes are done.
4. Transfer into a serving dish and serve hot, garnished with green chillies and green coriander.
2. Add the tomatoes, turmeric powder, salt, and ginger paste. Cook for 1 - 2 minutes.
3. Add the potatoes and saute. Pour in the yoghurt and mix well.Then add the water and cook till the potatoes are done.
4. Transfer into a serving dish and serve hot, garnished with green chillies and green coriander.
serving amount
serves: 2 - 4
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