|Onion||2 , chopped long|
|Tomato||2 , finely chopped|
|Ginger||1 Small, finely chopped|
|Garlic||6 Clove (30 gm), finely chopped|
|Cumin seeds||1⁄2 Teaspoon|
|Cumin powder||1 Teaspoon|
|Tomato puree||2 Tablespoon|
|Chili sauce||3 Tablespoon (2 to 3 dessert spoon)|
|Vegetable oil||3 Tablespoon (3 dessert spoon)|
Boil the potatoes in a pressure cooker until the 5th whistle.
Roast the cumin seeds on high heat. Once well roasted, add oil and fry the chopped onions until they are translucent.
Add curry masala powder and cumin powder. Stir well for a couple of minutes.
Add ginger and garlic; stir fry for a minute. Add the tomatoes and the puree. Keep stirring until the tomatoes are soft.
Add the boiled potatoes (cut in halves).
Add the chilli sauce; mix well and turn off the flame.
Garnish with coriander or pudina leaves.
Best served with roti.