Ingredients
- 2 medium Potato (Washed, peeled and diced)
- 3-4 nos Green Chili (Slitted diagonally)
- 1 handful Dried Fenugreek leaves/ Kasuri Methi
- 3 tbsp Oil
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 0.5 tsp Turmeric Powder/ Haldi
- 1 tsp Red Chili Powder
- 1 tbsp Coriander Powder/ Dhaniya
- 0.75 tsp Salt (Or as per taste)
- 2 tsp Lemon Juice
Servings: People
Instructions
- Heat oil in a pan, add hing and jeera. When jeera starts crackling, add haldi powder, red chili powder and coriander powder. Fry till golden brown in color.
- Now add slitted green chili, diced potato and salt. Toss well so that potato coated properly spices.
- Cover tha pan and reduce the flame to low. Let it cook for 10-15 minutes.
- Check one piece of potato if it is cooked well, add 1 handful of kasuri methis and toss well again.
- Cover the pan and let it cook for another 4-5 minutes on medium flame.
- After 4-5 minutes open the cover of pan sprinkle 2 tsp lemon juice. Toss well for 2-3 minutes on high flame making sure no potato mash or break.
- Serve as a snacks or with roti, paratha, naan or rice.
Recipe Notes
- Always prefer to toss, do not mix with spatula to avoid breaking or mashing of potato pieces.
- Adjust salt and chili if serving to kids.
- Once potatos are cooked open the pan and toss on high flame for crispy potatos.
"Be Vegetarian Be Happy"
"Live and Let Live"
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