3 medium yellow or gold potatoes ( yield about 1.5 cups after crumbled)
scant 1/4 tsp fenugreek seeds (optional)
1/2 tsp coriander seeds
2.5 tbsp oil
1 tsp cumin seeds
1/4 tsp hing powder (asafoetida)
2-3 thai green chillies, slit (adjust to taste, deseed if you want)
3/4 tbsp fresh ginger, chopped
3/4 cup finely chopped tomatoes (I use roma)
1/2 tsp turmeric powder
3/4 tsp red chilli powder (or to taste)
1/4 tsp amchoor (dry mango powder, or use fresh lime juice at the end)
salt
1/8 tsp garam masala
1 to 1.5 cups water (depending on the consistency you want)
Fresh cilantro for garnish
Method
Boil the potatoes. Peel and let cool. Roughly crumble into chunks or cut into bite size pieces.Set aside
Coarsely grind the fenugreek & coriander seeds. Keep aside.
In a medium pot, heat up the oil on medium. Once the oil is hot, temper with cumin and let crackle. Reduce heat to low to ensure that they do not burn.
Immediately add the hing,ginger and green chillies.
Let saute for a 30 seconds or so till they sizzle and immediately add the tomatoes.
Also add the fenugreek & coriander seeds.
Saute for 1-2 minutes till tomatoes start to soften. Add
the turmeric, red chili powder, amchoor and salt to taste to the pot along with the crumbled potatoes.
On medium heat, stir around gently to coat the potatoes. Saute for another minute or so.
Next, add the water and on medium heat let come to a boil.
Once boiling, cover with a lid, reduce heat to very low and let simmer for 15-18 minutes.
Add the garam masala next (if using) and chopped cilantro. Serve with hot pooris.
