Main Course



This is one of the easiest, quickest and tastiest sabjis you’ll ever make! A saviour, especially if you’ve only got Potatoes at home and can’t decide what to cook 🙂

8 Boiled Potatoes
2 Tbsp Mustard Oil
1 Tsp Onion Seeds (Kalonji)
1 Tsp Asafoetida (Hing)
2 Tsp Ginger Green Chilli Paste
1 Tbsp Kashmiri Red Chilli Powder
2 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1 Tbsp Turmeric Powder
1 Tbsp Dry Mango Powder (Amchur)
2 Tbsp Dry Fenugreek Leaves (Kasoori Methi)
Rock Salt (Kala Namak) as per taste


  • Peel the boiled potatoes and roughly chop them into bite sized portions. Keep aside.
  • In a bowl, add all the dry spices – Kashmiri Red Chilli Powder, Coriander Powder, Turmeric Powder, Dry Mango Powder, Black Pepper Powder. Add around 1 cup of water to this. Mix well and keep aside. You can reduce or increase the quantity of these spices as per taste.
  • In a large deep pan or Kadhai, heat Mustard oil. You can add refined oil if you don’t use Mustard oil.
  • Once the oil starts to smoke, add Onion Seeds & Asafoetida. Sauté for a few seconds.
  • Add the Ginger Green Chilli paste and sauté for a couple more seconds.
  • Lower the flame and add the spice water you made earlier. Stir well and cook.
  • Add the chopped Boiled Potatoes to this.
  • Also add the Rock Salt to this. Mix well until it starts to boil.
  • You can mash a few potatoes roughly with the back of your spatula to thicken the gravy a little.
  • Now crush Dry Fenugreek Leaves in between your palms and add this to the gravy. Mix well.
  • You can also add boiled Brown Chickpeas (Kala Chana) if you want.
  • Serve hot with Poori, Naan, Kachori or Roti!
Full of flavours
Served hot with Puris!
Onion seeds give this curry a wonderful flavour
When all you’ve got is Potatoes at home, try this recipe out!


  1. I have some boiled Chana and was wondering how to use it. I’ll try this out tomorrow. What a perfect time to find this post. Will update tomorrow how the folks find the taste.

    Liked by 1 person

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