PREP TIME-10 mins

COOK TIME-20 mins

TOTAL TIME-30 mins

COURSE-Vegetable

SERVINGS-8 servings

CALORIES-197 kcal

INGREDIENTS 

• 10 medium red or yellow potatoes, cut into a ¾th-inch dice
• 4 Kashmiri or Byadgi chilies, soaked in water for at least 30 minutes (Use 2 guajillo peppers if you can’t find these)
• 2 cloves garlic
• 1 tsp vegetable oil
• 1 tsp black mustard seeds
• ½ tsp fenugreek seeds
• ½ tsp fennel seeds
• ½ tsp turmeric
• Salt to taste
• Juice of ½ a lime
• Shan aloo masala(https://amzn.to/2JFiCpn)

INSTRUCTIONS

• In a dry saucepan or cast iron skillet, roast the garlic, skin on, for a couple of minutes, turning over once, until slightly soft. Peel and place in a blender with the soaked chilies and ½ cup of water or the soaking liquid. Blend until smooth and set aside.
• In a large wok or saucepan, heat the oil. Add the mustard seeds and when they sputter, add the fenugreek and fennel seeds and turmeric. Stir for half a minute, then add…