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1
Heat oil in a pot on medium flame.
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2
Once its hot, toss in the cinnamon sticks, bay leaves and cloves.
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3
Stir-fry briefly for a minute.
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4
Add mustard seeds and cumin seeds.
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5
Allow to splutter.
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6
Once they stop spluttering, add the green chilli and stir-fry for 30 seconds.
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7
Then add in the torn curry leaves (just tear them between your palms to bring out the full flavour of these fresh leaves).
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8
Stir-fry for 15 to 30 seconds.
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9
Then add the asafoetida powder and mix well.
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10
Add turmeric, red chilli, mango and chat masala powders.
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11
Mix well and stir-fry for 2 minutes.
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12
Add the potato cubes and mix well to coat well with the spices.
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13
Sprinkle salt and mix well.
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14
Stir in water nicely and make sure nothing is stuck to the bottom of the pan.
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15
Cover and cook until all the water is absorbed by the potatoes and they are tender.
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16
Remember to uncover and stir twice between cooking.
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17
Once the water has ALL been absorbed and the potatoes and tender (you can do a knife test by removing one potato cube and putting it on your cutting board, then slice it with your kinfe and if it slices easily, then your potatoes are perfectly ready to eat!
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18
), remove from flame.
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19
Garnish with corriander leaves and serve hot as a side dish with a lentil curry and rice and yogurt on the side.
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20
I serve this with my Toor ki dal and Basmati rice (recipe posted separately).
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21
Note: You can squeeze some fresh lemon juice over these if you want to make this a savoury and splendid delight!
