Potatoes : 6 medium sized
Onion : 1 medium sized
Curd : 1/2 cup
Salt : to taste
Ginger Garlic Paste : 1 tsp
Vegetable Oil : 2 tsp
Coriander leaves : 2 tsp
For Masala :
Cumin Seeds : 1 tsp
Fennel Seeds (Saunf / Badishep) : 1 Tbsp
Coriander Seeds : 1tsp
Red Chilli Powder : 1 1/2 tsp
Turmeric Powder : 1/2 tsp
Peel and cut potatoes into quarters or into eight pieces. Then parboil them with a little salt. Cut the onion into large dices.
Dry roast the cumin, coriander and fennel seeds and then powder them. Mix the powder with the chilli and turmeric powders to get the masala powder.
Heat the oil and suate the onion till translucent. Then add the potatoes and the ginger garlic paste and a little water. Saute till the paste turns brown and then remove from fire.
Add the curd, the masala powder, water and salt to taste. Mix well. Return to heat and cook covered for 6-10 minutes till you have a gravy coating the potatoes.
Remove and garnish with chopped coriander leaves. Serve hot.