Ingredients
50g (2 oz) ghee
45ml (3 tblsp) oil
5ml (1 tsp)
cumin seeds
1 pich asafoetida (hing)
3 medium potatoes, peeled
and cut into chunks
1 bunch fresh methi leaves, chopped
5ml (1
tsp) chilli powder
5ml (1 tsp) coriander powder
Salt
1.25ml
( ¼ tsp) turmeric powder
Juice of 1 lemon
Cooking Instructions
Heat ghee or oil and add cumin
seeds and hing. When seeds begin to crackle, add potatoes. Fry and
cook potatoes for 3-4 minutes then add methi leaves. Mix well and
sprinkle with chilli powder, coriander, salt and turmeric powder.
Stir the mixture to distribute spices evenly. Cover and cook on low
heat for 6-8 minutes. Add lemon juice before serving.
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