|Cooking oil||1 1⁄2 Tablespoon|
|Cumin seeds||3⁄4 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Coriander powder||1⁄2 Teaspoon|
|Green chilies||To Taste|
|Chopped coriander||3 Tablespoon|
Wash and boil the potatoes.
Cool them slightly, peel them and cube them.
While the potatoes are cooling, you can make the gravy for them.
In the pan or karhai, heat the oil.
Add the cumin seeds and after a few seconds, the turmeric and coriander powder.
After another few seconds, add the tomato puree, salt and fresh coriander.
Stir well and cook on medium heat till the fat separates.
Add the cubed potatoes, stir to coat well with the tomato mixture, then add water to make the gravy just a little thinner than the consistency you finally want.
Cover and simmer 6 minutes.