oil – 2 tbsp
Zeera / Cumin seeds – 1 /2 tsp
Saunf / Fennel seeds – 1 /2 tsp
Methi / Fenugreek seeds – 1/2 tsp
Dry red chilies – 3
Boiled potatoes – 3
Green chilies -4
Turmeric powder – 1 /2 tsp
red chili powder – 1/2 tsp
Coriander powder – 1 /4 tsp
Salt to taste
Maida / All purpose flour – 1 tsp
Amchoor / Khataai powder – 1 tsp
Fresh coriander for Garnishing
Soak methi seeds in little water for 3-4 hours.
Drain the water and grind the seeds coarsely.
Break the potatoes into small pieces using your fingers.
Heat oil in a pan.
When the oil is hot, add , zeera, methi seeds, saunf and dry red chilies.
Fry for a few minutes.
Add the potatoes and green chilies.
Add turmeric powder, red chili powder, coriander powder and salt.
Fry for a minute.
Add 1 n1/2 cup of water and bring the curry to a boil.
Mix maida in little water and add it in the pan.
Let the curry cook for 20-25 minutes on low flame.Add amchoor powder and mix well.
Add more water if required.
Garnish with fresh coriander.