20-25 minutes
Prep: 5 minutes | Cook: 15-20 minutes | Servings: 2


2-3 large Potatoes (आलू).

Salt to taste (नमक स्वादानुसार)

Water as required (पानी)

2 tsp Ghee (घी)

1 medium size Onion – chopped (प्याज़)

2 Green Chillies – roughly chopped (हरी मिर्च) 1

tsp Sugar (चीनी)

Oil for frying (तेल तलने के लिए)

For Masala

1 tbsp Coriander Seeds (धनिया के बीज)

1 tsp Cumin Seeds (जीरा)

½ tsp Fennel Seeds (सौंफ)

1 tsp Black Peppercorns (काली मिर्च के दाने)

For Curd Mixture

1 ½ cups Curd – beaten (दही)

¼ tsp Asafoetida (हींग)

1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

½ tsp Turmeric Powder (हल्दी पाउडर)

1 ½ tbsp Coriander Powder (धनिया पाउडर)

Salt to taste (नमक स्वादानुसार)

For Garnish

Coriander sprig (धनिया पत्ता)


  • Firstly in a mortal pastel add coriander seeds, cumin seeds, fennel seeds, black pepper cons and roughly crush them then keep aside for further use.
  • In a kadai heat ghee and add crushed masala, onion, green chillies and saute until light brown.
  • Now add the mixture of curd, asafoetida, degi red chilli powder, turmeric powder, coriander powder, salt and saute continuously on medium heat until fragrant.
  • Meanwhile deep fry cubed potatoes in hot oil until golden brown and cooked completely.
  • Add some water, sugar in the kadai and bring it to a boil.
  • Once boiled add the fried potatoes and cook for a minute and switch off the flames. Serve hot in a serving bowl and garnish with coriander spring.