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The potato is quite a versatile vegetable and always comes to my rescue when I have no vegetables at home. This dish can be prepared using regular potatoes as well, cut them into small cubes and follow the same recipe. I had baby potatoes and they worked out just fine. Kashmiri red chilli powder gives this dish it’s distinct red colour.

This is what you’ll need

Baby potatoes: 200gms (cooked and peeled)

Onion: 1

Garlic: 2 cloves

Badishep (fennel seeds): 1tsp

Kashmiri chilli powder: 1tsp

Turmeric powder: 1/2tsp

Chilli flakes: 1tsp

Amchur: 1tsp

Kasuri Methi

Lime juice: (optional)

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Pierce the potatoes with a fork and marinate them with chilli powder, amchur, salt and turmeric powder. Keep aside.

2. Finely chop the onions and garlic.

3. Heat oil and season with the badishep.

4. Add the onions along with garlic and fry until slightly brown.

5. Add the potatoes and fry well for 3 to 5 minutes.

6. Add the chilli flakes, kasuri methi and lemon juice (if using) and mix well. Cook for a couple of minutes and turn off the gas.

7. Serve hot either as a starter, with phulkas or rice and dal.

Approximate preparation and cooking time: 40 minutes

Serves: 4


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