एक बार इस तरह आलू की सब्जी बना कर तो देखिए दो की जगह चार रोटियां खाने लगेंगे

Ingredients

• 3 tablespoons Vegetable Oil (for tempering whole spices)
• 0.5 teaspoon Fennel Seeds
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Ajwain (Carom Seeds)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 2 pieces Whole Red Chili
• 1 teaspoon Whole Coriander Seeds
• 1 piece Bay Leaf
• 2 tablespoons Garlic (minced)
• 2 tablespoons Ginger (minced)
• 3 pieces Green Chilies (slit lengthwise)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 1 teaspoon Red Chili Powder
• 1 teaspoon Amchur (Dry Mango Powder)
• 1 teaspoon Roasted Cumin Powder
• 1 teaspoon Coriander Powder
• 1 pinch Hing (Asafoetida)
• 0.5 teaspoon Black Pepper Powder
• 0.5 teaspoon Garam Masala
• 0.25 teaspoon Turmeric Powder
• 0.5 teaspoon Kashmiri Red Chili Powder (for color)
• 1 cup Warm Water
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice
• 0.5 kilogram Boiled Potatoes (peeled and cut into quarters)

Instructions

1. Temper Whole Spices

   Heat the oil in a kadhai over medium heat. Add fennel seeds, cumin seeds, ajwain, kasuri methi, whole red chili, whole coriander seeds, and bay leaf. Stir until the spices release a fragrant aroma.

   Time: PT2M

   Temperature: medium heat

2. Sauté Aromatics

   Add the minced garlic, minced ginger, slit green chilies, and whole green chilies to the pan. Sauté for 2 minutes until the raw smell disappears.

   Time: PT2M

   Temperature: medium heat

3. Add Powdered Spices

   Stir in red chili powder, amchur, roasted cumin powder, coriander powder, hing, black pepper, garam masala, turmeric, and Kashmiri red chili powder. Cook for another 2 minutes until the oil starts to separate from the masala.

   Time: PT2M

   Temperature: medium heat

4. Introduce Liquid

   Pour in 1 cup of warm water, add salt and lemon juice. Stir well and bring the mixture to a gentle simmer.

   Time: PT3M

   Temperature: medium heat

5. Cook the Potatoes

   Add the boiled potato quarters to the pan. Toss gently to coat each piece with the masala. Cover and cook for 5 minutes on medium heat.

   Time: PT5M

   Temperature: medium heat

6. Finish with Fresh Herbs

   Uncover, sprinkle chopped coriander (and optional ginger strips) and cook uncovered for 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: medium heat

7. Rest and Serve

   Turn off the heat, let the curry rest for 2 minutes, then serve hot with roti, paratha, or rice.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

30g

Fat

5g

Fiber

3g