Add the mustard and coriander seeds and cook for a few seconds. div>
Add the ginger, garlic and chili and cook for a minute.
Add onions, turmeric and some salt and cook for 3-4 minutes, stirring occasionally.
Add the potatoes, add some salt and mix well. Cover and cook over low heat for 15-20 minutes, stirring every 5-6 minutes, until potatoes are tender.
Hot with Serve garnished with chopped coriander leaves! Serve as part of a meal with lentil curry (daal)
or other soups/stews, Indian bread (roti)
and salad or any Indian pickle (my current favorite is raw mango pickle from Punjabi)
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