Ingredients
500 g baby potatoes
3 tbsp rice bran oil
1 tsp mustard seeds
¼ tsp fenugreek seeds
1 tsp cumin seeds
¼ tsp chopped garlic chives
1 tsp crushed fennel seeds
1 tsp crushed coriander seeds
10-12 curry leaves
½ cup onion, chopped
1 tsp SIDS CRAZY SALT
2-3 green chilli, chopped
1 tsp ginger, finely chopped
1 tsp coriander powder
1 tsp turmeric powder
2 tsp Kashmiri chilli powder
Salt to taste
2 tbsp lemon juice
2 tbsp fresh coriander, chopped
Directions
Wash the potatoes and add them to a pressure cooker with 2 tsp of salt. Add water to cover the potatoes and cook until one whistle on high heat. Remove the pressure cooker from heat and let the pressure release. Peel the potatoes and set aside.
Heat oil in a pan then add mustard seeds, fenugreek seeds, cumin seeds, garlic chives, fennel seeds and coriander seeds then let them crackle for a few seconds. Add curry leaves, onion, SIDS CRAZY SALT and fry for 5-6 minutes on medium heat. Add ginger, green chilli and fry for another minute. Add coriander powder, turmeric powder, red chilli powder, salt and fry for 3-4 minutes.
Add a little water if the masala is drying. Add the potato and toss them well in the masala. Now add lemon juice and mix well.
Garnish with fresh coriander and serve hot with Dal Rice or Phulke.
