Ingredients
50g (2 oz) ghee 45ml (3 tblsp) oil 5ml (1 tsp)
cumin seeds 1 pich asafoetida (hing) 3 medium potatoes, peeled
and cut into chunks 1 bunch fresh methi leaves, chopped 5ml (1
tsp) chilli powder 5ml (1 tsp) coriander powder Salt 1.25ml
( ΒΌ tsp) turmeric powder Juice of 1 lemon
Cooking Instructions
Heat ghee or oil and add cumin
seeds and hing. When seeds begin to crackle, add potatoes. Fry and
cook potatoes for 3-4 minutes then add methi leaves. Mix well and
sprinkle with chilli powder, coriander, salt and turmeric powder.
Stir the mixture to distribute spices evenly. Cover and cook on low
heat for 6-8 minutes. Add lemon juice before serving.
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