Potato Fry

Boiled potato cooked in pureed tomato, tossed with cumin seeds.

Potato Fry

How I prepared:

1. Cube three potatoes to bite-size pieces, preferably unpeeled.
2. Puree three small red tomatoes and fry them in a tsp of oil and 1/4 tsp. of sugar until it is thick and keep aside.
3. Boil them until they are soft enough for the fork to enter easily, but not too mushy.
4. Heat little oil and fry roughly about 1 tsp of cumin seeds.
5. When the cumin seeds start spluttering, add two chopped green chillies.
6. Add 1/2 tsp. of Kashmiri red chili powder and 1/4 tsp. of turmeric powder and mix well (take care not to burn).
7. Add the boiled potato pieces and mix well.
8. Add 1 tsp. coriander seed powder, pinch of asafoetida and salt to taste.
9. Mix well the potatoes with the spices and fry in the low flame until the potatoes develop as a crusty layer coat.
10. Pour the thick tomato paste (prepared in step 2)
11. Fry for some more time until the potato absorbs the tomato mixture completely.
12. Add Everest kitchen king or any similar masala and fry in low flame until the mixture dries up.
13. Garnish with chopped fresh coriander leaves and chopped onion pieces.