So it was Sunday evening Monday morning blues were sinking in. Anyways we had to get over it and what better way than a tasty lunch.
This is extremely easy to pack and stays well. Usually have it with a few slices of brown or white bread.
Hope you like it.
Ingredients: Serves 2
- 4-5 medium sized potatoes
- 1tsp Mustard seeds (Mohri)
- 2-3 Small red chilies or 2 dry chilies
- 2 tsps Oil
- 1 tsp Turmeric powder
- 1 tsp Chili
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1½ tsp Garam masala powder
- 5-6 Curry leaves
- Pinch of asafoetida or hing (optional)
- Salt to taste
Method:
Let it cool
a bit with the lid on so the dish continues to cook in its own heat. If eating right away, add some coriander, and serve with bread/roti and chopped onion. Makes a great left over sandwich for breakfast or lunch.
- Peel the potatoes. Chop them in small triangles, the thinner you cut them the faster they will cook. Add them to a pot of plain cold water and leave in there while you prepare rest of the ingredients.
- Heat oil in a medium sized (preferably non-stick) pan add the oil. Add the mustard seeds, asafoetida, curry leaves mix well.
- Add the chilies now and let everything cook for 3-4 minutes. Be careful not to let the dressing burn in the pan. Now add turmeric, chili powder, coriander powder, cumin powder, salt and mix well. Allow to cook for 1-2 minutes.
- Now add the chopped potatoes and mix everything well so the potatoes are coated with the spices
- Add some water to prevent everything from burning. Cover the pan and let is cook for at least 15-20 minutes.
- Keep checking and mixing so nothing sticks to the bottom of the pan. When the potatoes are tender add the garam masala. Mix and cover. You might want to lower the heat and let it cook for some time. When all the spices are well absorbed take it off the heat.
Yum yum!
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