Producer: Priyanka Das Editor: Aparna Singh
8-10 baby potatoes or 4-5 potatoes, boiled Water, as required 1 tbsp +1 tbsp oil 1-1/2 tsp panchphoran masala (mustard seeds, cumin seeds, fenugreek seeds, nigella seeds and fennel seeds) 1 bay leaf 1/4 tsp hing 1 big onion, finely chopped 1 tbsp ginger garlic paste 1 tsp red chilli powder 1 tsp Kashmiri red chilli powder 1/2 tsp turmeric powder 1/2 tsp cumin powder 1 cup tomato puree 2-3 green chillies, slit 1/2 tsp sugar Salt, to taste 1/2 to 1 tsp garam masala powder 1 tbsp coriander leaves, finely chopped
Boil potatoes and peel them. If using baby potatoes, use whole; if you are using regular potatoes, cut them into half.
Heat 1 tbsp oil. Add the potatoes and pan fry until golden brown. Keep it aside.
Heat oil in the same pan. Add panch phoran spices, bay leaf and cook for a few seconds.
Add in hing, onions and cook until slightly brown.
Add in ginger garlic paste, red chilli powder, Kashmiri red chilli powder, turmeric powder, and cumin powder. Cook for 2-3 mins.
Add in tomato puree and cook until it leaves oil. Add in potatoes and mix well.
Add water, sugar, salt, and let it come to a boil.
Add garam masala powder, coriander leaves and mix well. Serve hot with luchi (poori).