Aloo-Methi Bhujia (Potato Curry)

4-6 servings

Ingredients:

Potatoes - 2 pounds
Tomatoes - 1 15 ounce can of crushed or 2 whole tomatoes
Onions - 2 diced
Garlic - 4 cloves minced
Ginger - 1 Tsp minced
Fenugreek (Methi) seeds - 2 Tbsp
Cumin - 2 Tsp ground
Coriander - 2 Tsp ground
Cayenne Pepper - 1 Tsp
Salt - to taste
Oil - 4 Tbsp

Directions:

- Boil the potatoes in enough water to leave an inch above the level of the potatoes for 15 minutes. Salt the water if desired. When done, potatoes should be tender, but not-falling-apart tender.
- Peel the potatoes and cut them up into bite sized pieces.
- In a large pan, heat the oil, and then throw in the onions. Fry until almost translucent, then put in the cumin, coriander, garlic, ginger, and fenugreek seeds. Fry for 30 seconds or so, stirring frequently.
- Add the potatoes to the pan, and fry about 5 minutes. Add tiny bits of water if the pan gets too dry and the potatoes start sticking to the bottom.
- Put in the crushed tomatoes, and stir to incorporate with the potato-spice mixture. Fry for about another 5 minutes.
- At the end, put in the cayenne pepper and stir to fold it into the mixture.
- Serve hot, with puri or chapati.

Posted by Waqas