This is Saransh Goila’s Grandfather’s recipe! It’s earthy, rustic, and wholesome.
Serves 2
Ingredients
2 tbsp mustard oil/ghee/oil of choice
20 new potatoes, peeled
2 brown onions, finely chopped
4 garlic cloves
1″ fresh ginger
2 green chillies
1 tsp cumin seeds
1 cinnamon stick
1 black cardamom pod
2 bay leaves
3 cloves
2 tsp coriander seeds
small pinch of asafoetida
½ tsp haldi/ turmeric powder
1 tsp salt
¾ tsp amchoor powder (dried mango powder)
½ tsp sugar
handful fresh coriander, roughly chopped
Method
– Pierce each potato with a fork several times. Make sure you pierce them right to the centre.
– Peel the garlic, and ginger, add to a pestle and mortar, along with the green chillies. Thoroughly mash them.
– Add the mustard oil to a large hot pan. Allow it to get smokey. Reduce the heat and add the cumin seeds, cinnamon stick, black cardamom pod, bay leaves, cloves, and coriander seeds. Let it sizzle.
– Add a small pinch of asafoetida and the crushed garlic, chilli, and ginger. Stir through.
– Add the onions. Stir through and cook for 5 minutes until lightly golden.
– Add the haldi and potatoes. Stir through. Add 400ml boiling water, cover, and cook for 20 minutes.
– Add the amchoor powder and sugar. Stir through. Cook for 3 minutes.
– Garnish with fresh coriander and enjoy with piping hot basmati rice.