Potato’s : 2 boiled and peeled
Oil : 2 table spoons
cumin seeds or jeera : half table spoon
Hing : a pinch
Gram flour : 2 tea spoon’s
Bay leaf : 1
yogurt : 2 tablespoons
Grated ginger : 1 teaspoon
green chilies : 3 finely chopped
Coriander powder : 1 table spoon
Red chili powder : 1 tablespoon
Turmeric powder : half tea spoon
Water : 1 1/2 cups
Preparation method :
1. Boil the potato’s until they are tender.
2. Peel and cut the potato’s into medium size.
3. Mix yogurt ,grated ginger,green chilies,turmeric powder,coriander powder and chili powder and make it into paste.
4. Heat the oil in a pan.
5. Add cumin seeds , hing and bayleaf.
6. After the cumin seeds crack add gramflour ,stir a minute until the gram flour turn’s to golden color.
7. Add the potato’s,chili powder and salt and cook for 3 to 5 min.
8. Add about one cup of water.let the gravy boil for 5 to 10 min.
9. Finally garnish with coriander leaves.