Instructions

• Peel and cube the potatoes. Boil them with turmeric and salt until fork tender. Drain and allow to cool.
• Heat 2 tablespoon oil and shallow fry the potatoes until golden and crisp. Remove and set aside.
• In the same pan, add 1 tablespoon oil, mustard and cumin seeds. Let them splutter, then add curry leaves.
• Add finely chopped onions, salt, and green chili. Sauté until golden brown.
• Add ginger and garlic. Cook until aromatic.
• Reduce heat. Stir in red chilli powder, turmeric, garam masala, cumin, coriander, and fennel powder.
• Add chopped tomatoes and cook until soft and mushy.
• Add the fried potatoes back in and pour in ½ cup hot water. Mix well.
• Reduce heat, cover, and cook for 6 mins so potatoes absorb flavors.
• Turn off heat and garnish with fresh coriander. Serve hot with rice or roti.