Dry Potato Sabji

1. 1

   Heat oil in a wok.

2. 2

   Add mustard seeds, cover to avoid splatter.

3. 3

   After seeds crackle, add potatoes and hing.

4. 4

   Cook 1 minute.

5. 5

   Add chili powder, coriander powder, turmeric, salt, and fenugreek seeds; stir well.

6. 6

   Reduce heat to medium.

7. 7

   Cook, stirring occasionally, until potatoes are crispy and tender.

8. 8

   Stir in cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.