Servings:

Serves 4

Level of difficulty:

Easy

Ingredients

Ingredients:

12 Baby Potatoes
6 tblspns chopped fresh fenugreek or 3 tblspns dried Fenugreek (Kasoori Methi)
1.5 tblspn concentrated tomato puree
1 onion chopped
2 tspn cumin seeds (jeera)
1/2 a tspn chilli powder
1 tspn each cumin and coriander powder
1/2 tspn garam masala
1 tspn sugar
salt to taste
3-4 tblspns sunflower or vegetable oil for cooking
Chopped coriander lemon wedges for garnishing

Method

Procedure:

1.Peel the potatoes, prick them with a fork and boil them in salted water until cooked but firm. Drain the water and keep the potatoes aside.

2.Heat the oil in a pan (Kadhai), add the jeera and fry for few seconds.

3.Then add the chopped onion. Fry the onion till golden brown.

4.Next add the kasoori methi and fry again for a few minutes.

5.Now add the tomato puree and fry till the oil separates. Add to this the garam masala, the cumin-coriander powder and chilli powder.

6.Mix the masala and the spice powders well and again fry for one minute.Add small amounts of water if needed, to prevent the masala from sticking to the pan.

7.Lastly add the boiled potatoes to the mixture and stir them in gently until all the potatoes are thickly coated with the masala. As the potatoes are boiled in salted water check the taste before adding more salt.

8. Garnish with chopped coriander and lemon wedges for that special touch.