Indian Potato Curry
|Potatoes||1⁄2 Kilogram, peeled and cut into pieces|
|Garlic paste||1⁄2 Teaspoon|
|Coriander leaves||1 Teaspoon, chopped|
|Ghee||1⁄2 Cup (8 tbs)|
|Dry methi||1 Teaspoon|
|Red chili powder||1 Teaspoon|
1 In a pan, heat the ghee.
2 Add in chopped onion and fry until light brown.
3 Add ground ginger, garlic, red chilli powder and turmeric, fry for a few minutes.
4 Pour in one cup of water.
5 Add in salt and stir for a minute, until onion is tender.
6 Add in peeled and chopped tomatoes.
7 Cook until a thin gravy is formed.
8 Add the potatoes to the prepared gravy, along with methi.
9 Cook for about 10 minutes.
10 Pour in 3 cups water and cook on a low heat until the potatoes are tender.
11 Remove from the heat and sprinkle with chopped coriander leaves.
12 Serve hot