Ingredients

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 curry leaves (optional)
  • 500g potatoes
  • ½ tsp tumeric
  • ½ tsp green chillies
  • 1 tsp salt
  • 2 tsp dhana geeru (ground corriander seeds and cumin)

Prep

Dice the potatoes to ~1cm cubes. It’s more important the sizes are equal.

Heat some oil in a pan.

When the oil is hot - add the mustard seeds and cumin seeds. Fry until they start to darken.

Add the potatoes. Fry for a couple of minutes.

Add the tumeric, chillies, salt and dhana geeru. Toss together.

Put a lid over the pan and cook for 15-20 minutes. Stir periodically.