Preparation:
Do not peel potatoes. Once scubbed clean under running water, clean with
kitchen towel. Make vertical slits (in a X shape) down the potato
carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.
Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add
ginger-garlic and potatoes, curds, chopped coriander and any left over
masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati. |
