Heat oil in a pan. Add the cumin and saunf seeds. When the seeds starts to splutter, lower the flame and add the green chilies and ginger. Stir fry for a few seconds
Next add the crumpled aloo, salt and turmeric powder and cook for 5 min or until the potatoes are roasted.
Now add enough water to make the gravy thick. Add garam masala and crumpled kasoori methi. Mix well and cook for another 5 min. on low flame or until the water dries up.
Serve hot with roti, poori, chapati or rice.
2 tspKasoori MethiPotatoes cooked, peeled and roughly crushed2 Oil/Ghee2 tbsp Jeera and saunf1/4 tsp each Grated ginger1 tsp Green chilies sliced finely (optional)3 Salt to tasteCurds beaten to a smooth consistence1 cup Turmeric powder1/4 tsp 1/2 tsp Pure Garam Masala
Preparation Time: 10minLevel of Difficulty:EasyServings:3Category: Veg Mains