Difficulty: Easy

Ingredients

• 4-5 medium sized potatoes
• 2 medium sized tomatoes
• 3-4 red chiles (lal mirch)
• 2-3 green chiles (hari mirch)
• 1 tsp cumin (zeera) seeds
• ¼ tsp turmeric powder (haldi)
• One pinch hing
• Salt, to taste
• Coriander (dhania) leaves, to garnish
• Mustard oil, for frying

Directions

Heat mustard oil, enough to fry potatoes. Add 4-5 thick-cut, round medium sized potatoes. Fry well for 8-9 minutes. Remove fried potatoes from oil (they should be tender but not mushy) and keep aside.

Remove excess oil if required and fry 3-4 whole red chiles. Remove and set aside. Then in the same oil add 1 tsp zeera and a pinch of hing. Also add around 2 finely diced tomatoes, stir then add 2-3 broken green chiles. Add salt as per taste, stir, and add little haldi.

Crush the fried red chiles and add them as well. Then add little water (maybe 200ml; these potatoes are served dry). Stir well then add fried potaties. Gently mix with cooked masala. The potatoes are already almost cooked, so just cover and cook for 2 minutes.

Garnish with chopped coriander leavers and sliced green chiles, and serve.