Equipment
- Bowl
- Saucepan
- Spatula (Rubber)
- Small frying pan
Ingredients
Vegetables
- potatoes ( 250g) 6-7 small
- 1 tbsp chopped cilantro
- 1 tsp ginger & garlic paste
Oil
- 1½ tbsp mustard oil or any vegetable oil
Spices
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sichuan pepper (timmur)
- ½ tsp red chili powder
Seasoning
- ½ tsp fenugreek seeds
- 1 tbsp lemon juice
- salt to taste
Water
- ⅓ cup warm water
Instructions
- Boil the potatoes until fork-tender. If using large ones, peel and cut into bite-sized chunks. Once cooked, cut into halves.potatoes ( 250g) 6-7 small
- In a bowl, mix turmeric, red chili powder, Kashmiri chili, cumin, and coriander. Add a bit of water to make a smooth sauce.½ tsp ground turmeric, ½ tsp kashmiri red chili powder, ½ tsp ground cumin, 1 tsp ground coriander, ½ tsp red chili powder, ⅓ cup warm water
- Heat oil in a pan.1½ tbsp mustard oil or any vegetable oil
- Add fenugreek seeds and let them cook until lightly browned.½ tsp fenugreek seeds
- Next, add ginger garlic paste and fry for a minute or two until fragrant.1 tsp ginger & garlic paste
- Pour in the spice sauce.
- Stir well and cook for about a minute just enough to release the aroma without burning it.
- Add salt and timmur. Stir it.salt to taste, 1 tsp sichuan pepper (timmur)
- Add the boiled potatoes to the pan and mix well to coat each piece in the spicy sauce.
- Let everything cook on medium heat for 5–7 minutes.
- Add lemon juice and stir and cook for another minute.1 tbsp lemon juice
- Finally garnish it with cilantro and serve hot.1 tbsp chopped cilantro
Video
Notes
Adjust the chili powder to your taste. If you don’t handle spice well, use less. If you like it hot, feel free to add more.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 25g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 22mg | Potassium: 99mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 329IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!