Ingredients:
2-3 Potatoes
1 Onion, (sliced)
1 inch Ginger (paste)
10-12 Cloves of garlic(paste)
1 tsp Turmeric powder
1 tsp Kasoori methi
2 tsp Red chilly powder
Salt and pepper to taste
1 tsp Black mustard seeds
2-3 Dry red chilly
1 tsp cumin seeds
pinch of asafetida (hing)
½ cup white vinegar
3-4 tbsp Oil
Coriander leaves for garnishing
Directions:
* Peeling the potatoes is purely optional, it is up to you. In a large pot with salted boiling water, cook the potatoes until fork tender. Drain well, let cool and cut into large pieces. Set aside until needed.
* Heat oil in a large pan, add the onions and stir fry until golden.
* Add the ginger and garlic, stir fry 2-3 minutes. Reduce the heat to medium and add the spices (red chili powder, turmeric, salt, pepper, and the fenugreek powder or Kasoori methi). Stir well to combine and add the potatoes. Carefully stir to coat the potatoes in the fragrant spices. Add the vinegar along with ½ cup of water, reduce the heat and let simmer for 4-5 minutes. The potatoes should be soft and tender but not mushy.
* In a small saucepan on medium heat, add the remaining 2 tbsp of oil. When hot, carefully add the mustard seeds, cumin seeds, red chilies and pinch of asafetida. Remove quickly from the heat and very carefully pour this entire mixture over the potatoes.
* Garnish with chopped coriander leaves.
