Potato jhaal (Potato Curry inspired by Bengali fish Curry)

Ingredients:

• 1 tsp kashmiri Red chilli powder
• 5-6 medium potatoes washed, cut into wedges along with peel
• 1 tbsp ground garlic
• 1 1/2 tsp Cumin powder
• 1/2 tsp onion seeds
• 1/2 tsp turmeric power
• 1/4 tsp asafoetida
• Mustard Oil for shallow frying
• 2 green chillies
• 1 large and 1 medium onion pureed
• Salt to taste
• 1 tbsp ground ginger
• 2 large tomatoes chopped in a chopper/ grated, or pureed

Method:

1. Shallow fry the Potato wedges and keep aside
2. Let 2 tbsp oil remain in the pan, and remove the rest
3. In this pan, add onion and a little salt. Fry till translucent and then add asafoetida, onion seeds, ginger and garlic.
4. Fry till onions get caramalized, or are brown
5. Add tomatoes, stir fry for half a min, then add green chillies, Cumin powder, Turmeric Powder, kashmiri Red chilli powder and salt. Stir fry till oil separates
6. Add 2 Cups of water and let it boil. Add some fresh green coriander, and put the potatoes.
7. Cover and cook for 10 mins
8. Once cooked, transfer to a bowl, garnish with fresh green coriander and serve with boiled/ steamed rice