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.
10 - 15 Minutes
25 - 30 Minutes
1/2 bunch, chopped
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.