Ingredients
-
2 lb. Yukon Gold potatoes, peeled and cut into 2” pieces
-
1/4 cup vegetable oil
-
1 tsp black mustard seeds
-
1/2 tsp cumin seeds
-
1/2 tsp ground asafoetida (hing) (optional)
-
1/2 tsp fenugreek seeds
-
20 fresh curry leaves
-
1 medium red onion, chopped
-
4 garlic cloves, minced
-
1 tbsp fresh ginger paste
-
2 small green Thai chiles
-
1 tbsp ground coriander
-
1 tsp ground turmeric
-
1/2 tsp salt
Instructions
-
Boil potatoes in a large pot of boiling water until just tender, about 15 minutes. Drain and set aside.
-
Heat vegetable oil in the same pot over medium-high heat. Add mustard seeds and cook until they pop, about 1 minute. Add cumin seeds and cook for 30 seconds.
-
Stir in ground asafoetida, fenugreek seeds, and curry leaves; cook for 1 minute.
-
Add chopped onion, minced garlic, ginger paste, and green chiles. Sauté for 3 minutes until onion softens.
-
Add the boiled potatoes, ground coriander, turmeric, and salt. Reduce heat to low, toss gently to coat potatoes with spices. Cover and cook for 5 minutes.
-
Remove lid, stir and lightly mash some potatoes with the back of a spoon. If mixture is wet, cook uncovered for 1–2 minutes until slightly dry.
Notes
-
Asafoetida (hing) is optional but adds depth.
-
Adjust the number of green chiles for desired heat level.
-
Yukon Gold potatoes are preferred for texture.
-
Curry leaves are key for authentic flavor; fresh is best.
- Prep Time: 10 minutes
- Cook Time: 25 minutes