1. Put oil in a non-stick pan. 2. Heat it on medium flame. 3. Add corriander seeds, 2 bay leaves, 2 green cardamoms, 1/2 tsp. methi{fenugreek} seeds and cumin seeds. Stir-fry for 10 seconds and then add the chopped onion. 4. Stir fry till light brown. 5. Add all the masala{spice} powders now. Mix well and then add the diced potato cubes to the mixture and mix well. 6. Add the water followed by the tomatoes. 7. Mix well. 8. Cover with a lid for a minute. 9. Remove from heat. 10. Remove the cover, stir once, and allow it to cool for 5-8 minutes. 11. Add yoghurt and mix well. 12. Serve over white Basmati rice. 13. Enjoy!!! ---------------------------------------------------------------------------
Nutrition
Ingredients
