PAHADI SUKHE ALOO

Ingredients

• •Baby potatoes- 400gm
• •Mustard seeds- ½ tsp
• •Cumin seeds- ½ tsp
• •Coriander powder- ¾ tbsp
• •Fennel powder- 2 tsp
• •Chili powder- 1 tsp or to taste
• •Turmeric powder- ½ tsp
• •Nigella seeds- ¼ tsp
• •Asafoetida- ¼ tsp
• •Dry mango powder- 1tsp (Amchur)
• •Salt to taste
• •Mustard oil- 1 ½ tbsp

Method

1. 1
   Parboil the baby potatoes adding a little salt, when done peel and keep aside
2. 2
   ● Heat oil in a wok, add the mustard seeds, Cumin seeds, Nigella seeds, dry red chili and asafoetida
3. 3
   ● Quickly add the peeled potatoes and stir fry for a few minutes
4. 4
   ● Add the powdered spices, mix well, sprinkle a little water and simmer for a few minutes on low flame
5. 5
   ● Add the Amchur, mix, add a little salt if needed
6. 6
   ● Adjust seasoning, serve
7. 7
   ● *You may add a dash of lime if desired, Around 3 tbsp of chopped methi leaves may be added to the vagar if desired