INGREDIENTS
- 3-4 Boiled Potatoes (medium sized)
- 2 Bay Leafs
- 1/8 tsp Asafoetida
- ¼ Cup yogurt
- 2 tsp Desi Ghee or Clarified Butter
SPICE MIX
- 2 tsp Coriander or Dhaniya Powder
- ½ tsp Mango powder
- 1 tsp Pomegranate Seed Powder
- ½ tsp Cumin Powder
- ½ tsp Kashmiri Red Chili
- ½ tsp Salt
- ¼ tsp Rock Salt
- ¼ tsp Garam Masala
METHOD
- Cut boiled potatoes in medium sized cubes.
- Mix all spices in a bowl, drizzle it over the potatoes, coat them well.
- Leave it aside for a minimum of 30 minutes
- Heat clarified butter/ghee in a pan.
- Add asafetida bay leaves and then beaten yogurt.
- Cook well till oil separates minimum4-5 minutes.
- Add potatoes turn the flame low let it cook for 3 minutes.
- Turn off the flame and let it sit covered for 5-7 minutes
- Garnish with cilantro and onions.
- Serve with Punjabi chana and bhaturas.
