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Written by yorky
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 Ingredients
- 1 kg Potatoes, boiled and diced (25mm)
- 1 block Ginger (75mm x 25mm x 25mm)
- 350 gm Tomatoes, peeled and chopped
- 4 tblsp Vegetable oil
- 1/2 tsp Whole cumin seeds
- 1/4 tsp Nigella seeds
- 6 Fenugreek seeds
- 1/4 tsp Turmeric
- 1 tsp Ground cumin seeds
- 1 tsp Ground coriander seeds
- 1 tsp Chili powder
- 1 tsp Salt
Method
Chop the ginger coarsely, and blend it with 4 tblsp water.
Heat the oil in a wok over a medium-high flame. When hot put in the whole cumin seeds, nigella seeds and fenugreek, stir once and add the blended garlic and the turmeric. Stir for 1 minute and add the tomatoes. Continue cooking until the tomatoes turn into a paste. Add the ground cumin, coriander and chili powder, stir and then add the potatoes, 300 ml water and salt. Mix well and bring to the boil. Cover and simmer for 15 minutes. |
Vegetable
