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Ingredients
| russet potatoes (diced): 4 cups |
| yellow mustard seed: 1 tsp |
| asafoetida: 1/4 tsp |
| chili powder: 1 tsp |
| ground coriander: 1 Tbl |
| ground turmeric: 1/4 tsp |
| fenugreek seed: 1/2 tsp |
| salt |
| vegetable oil: 1/3 cup |
| fresh cilantro (coriander): 1/2 cup (chopped) |
Dry Potato Sabji
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Heat oil in a wok.
- Add mustard seeds, cover to avoid splatter.
- After seeds crackle, add potatoes and hing.
- Cook 1 minute.
- Add chili powder, coriander powder, turmeric, salt, and fenugreek seeds; stir well.
- Reduce heat to medium.
- Cook, stirring occasionally, until potatoes are crispy and tender.
- Stir in cilantro.