- 5 large boiled potatoes
- 1 cup fresh peas
- 1 large sliced onion
- 2-inch piece julienned ginger
- 4 sliced green chilies
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- a pinch of fenugreek seeds
- a pinch of asafoetida
- ½ tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp grated jaggery
- 2 tbsp lemon juice
- 4 tbsp mustard oil
- a generous pinch of kasoori methi
- Salt to Taste
Peel and cut the boiled potatoes in large chunks <I used unpeeled baby potatoes>
Bring mustard oil to smoking point, remove and cool a little. Then reheat and splutter the mustard, cumin, fennel and fenugreek seeds.
Add sliced onion and sauté on medium till light golden, followed by asafoetida and ginger juliennes and sauté till ginger turns light brown.
Next, add potatoes and green chilies and sauté on high heat for 2 minutes, reduce heat to medium and sauté for few more minutes.
Add the turmeric powder, coriander powder, chili powder, grated jaggery and salt, mix well and sauté for two minutes.Add peas and kasoori methi, mix well, cover and cook for another 5 minutes.
Sprinkle lemon juice, mix and serve hot.