This is one of the best inventions for potato lovers.
A very simple and quick recipe. The flavours of fried cumin seeds and chopped coriander leaves in ghee give it a gorgeous, mild yet an impactful taste.
Goes best with freshly baked rotlis and pickle.
Bon Appétit
A very simple and quick recipe. The flavours of fried cumin seeds and chopped coriander leaves in ghee give it a gorgeous, mild yet an impactful taste.
Goes best with freshly baked rotlis and pickle.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 25 - 30 Minutes |
INGREDIENTS Potatoes Ghee Jeera Hing Jeera Powder Coriander Leaves Salt | QUANTITY 500 gms 2 tbsp 2 tsp 1/4 tsp 1 tbsp 1/2 bunch, chopped to taste |
RECIPE
Boil the potatoes, peel and chop. Wash and chop the coriander.
Heat ghee in a kadai, add jeera, hing, and 3/4 of the chopped coriander leaves. Cook for 1-2 minutes.
Add the chopped potatoes, jeera powder and salt. Stir well.
Garnish with the remaining coriander leaves.