Ingredients

• 4 tbsp Oil
• 1 tsp Mustard seeds
• 10 Curry leaves
• 2 Red dry Kashmiri Chilies (break into pieces)
• 1 tsp Fennel seeds
• 1 large Onion (sliced)
• 2 large Tomatoes (cut into round slices)
• 1 tsp Red chili flakes (Or chili powder )
• 1/2 tsp turmeric powder
• 1 tsp Salt
• 4 medium sized Potatoes
• 3 tbsp Kasoori meethi (dry fenugreek leaves)

Instructions

• 1 Peel and slice potatoes(1/2 cm thickness) and keep them in water. In a pan, add oil. Add mustard seeds, allow them to splutter. Add the fennel seeds, meethi seeds(optional , 5-6 seeds ) curry leaves, red chili. Cook for a minute.
  
• 2 Add the onion. Fry till soft and translucent.
  
• 3 Add in the sliced tomatoes along with turmeric powder and chili flakes. Cook for 5-7 minutes till tomatoes turn mushy.
  
• 4 Drain potatoes from water. Add them to the onion tomato mixture along with salt. Add 1 cup water. Cover and cook for 7-10 minutes till potatoes are cooked. (Don’t cook the potatoes too soft)
  
• 5 Crush kasoori meethi in between your palms(to release the aroma) and add it to the potatoes.
  
• 6 Cook for another 2 minutes. Serve hot with rotis or parathas or puris. (See recipe notes below for paratha and puris recipe link).
  

Recipe Notes

1. Click here for Laccha Paratha Recipe.
2. Click here for Palak Puris Recipe.