500 g (1.1 lb) Potatoes, preferably lemon-sized ones
2 tbsp (10 g) Sesame {til) seeds
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Timmur, optional
Salt to taste
2 Juice of lemons (nimbu)
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
5 - 6 Green chillies, split
1/2 tsp (1 g) Turmeric (haldi) powder
Green coriander (hara dhaniya) for garnishing
2 tbsp (10 g) Sesame {til) seeds
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Timmur, optional
Salt to taste
2 Juice of lemons (nimbu)
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
5 - 6 Green chillies, split
1/2 tsp (1 g) Turmeric (haldi) powder
Green coriander (hara dhaniya) for garnishing
method
1. Boil, peel, and cut the potatoes into halves.
2. Dry roast the sesame seeds, cumin seeds, and timmur in a pan. Grind together with a little water.
3. Transfer the potatoes to a serving dish; add the ground spices, salt, and lemon juice. Mix well.
4. Heat the oil in a pan; add fenugreek seeds. When they crackle, add green chillies; cook covered for a minute. Add turmeric powder and pour the tempering over the potatoes. Mix well, garnish with green coriander and serve cold.
2. Dry roast the sesame seeds, cumin seeds, and timmur in a pan. Grind together with a little water.
3. Transfer the potatoes to a serving dish; add the ground spices, salt, and lemon juice. Mix well.
4. Heat the oil in a pan; add fenugreek seeds. When they crackle, add green chillies; cook covered for a minute. Add turmeric powder and pour the tempering over the potatoes. Mix well, garnish with green coriander and serve cold.
serving amount
serves: 2 - 4
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