Ingredients–

• 5 large potatoes, boiled and peeled
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1 tsp amchur powder (dry mango powder)
• 1/2 tsp sugar
• 1 tsp salt
• 2 glasses of water
• 1/2 tsp garam masala powder
• 1 tbsp wheat flour
• 2 tbsp ghee
• 1/2 tsp cumin seeds
• 1.5” ginger piece
• 1/4 tsp fenugreek seeds
• 1/2 tsp fennel seeds
• 1 dry red chilli
• 2-3 green chillies
• A pinch of asafoetida powder
• 1/2 tsp red chilli powder

Method –

1. Crumble the potatoes slightly
2. In a wok, add the potatoes
3. Add turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala powder, salt and sugar
4. Now add 2 glasses of water and put the wok on high flame
5. Let it come to a boil
6. In the meantime, add wheat flour and water to make a smooth paste
7. Add this to the boiling curry and cook for 2 minutes
8. Remove the foam which rises to the top
9. Now heat the ghee in a small ladle
10. Add cumin seeds, fenugreek seeds, fennel seeds, dry red chilli, green chillies, a pinch of asafoetida powder, ginger and red chilli powder
11. When the seeds splutter and it is aromatic, pour it over the curry