The spices used in this recipe are the same as for preparing pickles. Nigella seeds fenugreek seeds and mustard seeds, give the potatoes a sour taste like pickle.

Ingredients:

• 1\2 kilogram potatoes
• 1\2 cup oil
• 1 medium onion, coarsely chopped
• 1\4 cup water
• 1\2 cup yogurt
• 1\4 teaspoon turmeric powder (haldi)
• 1 teaspoon salt , 1 teaspoon chilli powder
• 1\2 teaspoon nigella seeds (kalonji)
• 1 level teaspoon fenugreek seeds (methi dane)
• 1 level teaspoon mustard seeds (rai or sarson)
• 3-4 green chilies fine chopped.

Instructions

1. Boil the potatoes with their skin until they are tender but still retain their shape, peel and cut into small cubes.

2. Heat oil in a heavy skillet and sauté onions till light brown.

3. In a blender or food processor blend onion, water and yogurt to a puree. Put the onion mixture back to the skillet, add turmeric, salt, chili powder, kalonji, methi dana and rai. Stirring frequently fry for 5-8 minutes until oil begins to separate.

4. Add potatoes and green chilies. Stir well, cover and cook for 5 minutes so the potatoes absorb some of the sauce. (Add more water if necessary).

5. Serve with Poori.

Serves: 4 People.

Preparation Time: 15 minutes.

Cooking Time: 25 minutes.