750g Baby Potatoes – cut in in 1cm dice
2 Medium Onions – chopped fine
1 tbsp Coriander Leaves
20 Curry Leaves
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Salt
2 tbsp Oil
1.5 tsp Cumin Seeds
1.5 tsp Black Mustard Seeds
4 Green Chillies - finely chopped
1 tbsp Toasted Kasuri Methi
0.5 tsp Garam Masala
In a large pan, heat the Oil on a high heat then add a pinch of Hing and about 20 Curry Leaves, fry for 30 seconds then add the Cumin and Mustard Seeds. Stir it constantly and after 30 seconds add in the Onions, stir and allow them to cook for a few minutes.
Add in the Potatoes and stir well, then add in the spice mix and stir so that everything is coated. Add a splash of water, lower the heat to medium and cover and allow to cook for 10-15 minutes stirring every few minutes cleaning the bottom of the pan– if its sticking too much add a little more water.
By the end of the cooking the vegetables should be cooked so they are tender, the mixture should be dry and without liquid (if you have some burn it off), once at this stage remove the lid, add the Green Chillies and allow to cook for a few minutes to caramelise. At this stage taste and add more salt if needed.
Turn off the heat, sprinkle over the Garam Masala, Coriander and Toasted Kasuri Methi (these are added to taste but I used about a table spoon of Coriander and Methi)