- Cut the potatoes in halves. Chop the tomatoes and onion. Slice the chillis lengthwise. Finely chop the spring onion and coriander for garnishing. Make fresh Ginger paste.
- Fry the potatoes with salt and turmeric
- Fry until golden brown. Remove from heat and keep aside.
- In the same wok, heat oil. Add cumin seeds.
- Add the chillis and onion.
- Fry until the onions turn translucent.
- Add the tomatoes. Cover and let it cook for 2-3 mins
- Meanwhile, in a small bowl mix Ginger paste, cumin powder, coriander powder, turmeric, kashmiri mirch, dry kasoori methi, garam masala. Add few drops of water to make a paste.
- Once the tomatoes are soft, add the Masala Ginger Paste.
- Mix thoroughly. Cover and cook until oil separates
- Add the potatoes and cook covered until the potatoes are done. At this stage add salt as required.
- Add water as required. Cover it and let it cook until the oil separates and the potatoes are soft. Keep checking and stirring in between.
- Sprinkle sugar and cover it for 1 min.
- Turn the heat off. Pour ghee. Garnish with coriander and spring onion. Cover the vessel and let it rest for 30 sec
- Serve hot with Luchi (Puris made from refined flour).
