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