Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins
- Potato : 5 medium size
- Oil – 3 Tbsp
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Curry Leaves – few
- Chickpea Flour – 1/3 cup
- Green Chillies – 20
- Ginger Garlic – 2Tbsp
- Coriander Leaves – 3 Tbsp
- Turmeric Powder – 1/2 tsp
- Water – 2 to 3 cups depends according to the thickness you like.
- Onion – 1/2 big or 1 cup
Step 1 : In a wide deep pan, add oil, when hot, add mustard seeds, cumin seeds, turmeric powder, curry leaves, red chilli whole
Step 2 : Add Onions, salt, close the lid of the pan and cook till the onions are soft.
Step 3 : while the onions are getting done blend green chillies, coriander leaves, ginger, garlic to a paste.
Step 4 : Add this masala into the cooked onions and cook till the raw flavour of the ginger garlic goes away.
Step 5 : While the masala is getting cooked chop potatoes into the size you want.
Step 6 : Add the chopped potatoes after the masala is cooked completly.
Step 7 : Add little bit of salt, mix, cover and cook till the potatoes are soft.
Step 8 : Add 2 to 3 Cups of water, salt to taste into the cooked poatoes, cover and bring the mixture to boil.
Step 9 : Prepare the chickpea paste adding water little at a time
Step 10 : Add the chickpea paste into the boileng water mixing the mixture with whisk.
Step 11 : Cover the pan and cook for 2 min.
Step 12 : Serve hot with Poori, chapathi, roti.