|2½ cups peeled and cubed Potatoes (2 large)|
|1/4 teaspoon Mustard Seeds (rai)|
|1/2 teaspoon Cumin Seeds (jeera)|
|2 teaspoons Green Chilli-Ginger Paste, optional|
|1 Tomato, chopped|
|1 pinch of Asafoetida (hing), optional|
|1/4 teaspoon Turmeric Powder (haldi)|
|1 teaspoon Red Chilli Powder (lal mirch)|
|2 teaspoons Cumin-Coriander Powder (dhaniya-jeera powder)|
|1 teaspoon Sugar, optional|
|2 tablespoons Cooking Oil|
|1½ tablespoons Fresh Coriander Leaves, chopped|
|1¼ cups Water|
- Heat oil in a heavy bottomed pan or kadai. Add mustard seeds; when they begin to crackle, add cumin seeds and asafoetida followed by green chilli-ginger paste. Stir and mix well.
- Add cubed potatoes and sauté for 3-4 minutes.
- Add chopped tomatoes, salt and sugar and sauté for 3 minutes.
- Add red chilli powder and turmeric powder and sauté for 1 minute.
- Add 1¼ cups water and let mixture boil over medium flame. When boils, cook covered on medium to low flame until potatoes are cooked, stir every 4-5 minutes.
- It would take around 10-15 minutes to cook completely. If required, add more water and cook for few more minutes. (Time and water required may vary according to type of potatoes and thickness of pan.)
- Add cumin-coriander powder, mix well. Turn off the heat. Transfer it to a serving bowl, garnish with fresh coriander leaves and serve.
- You can also use unpeeled potatoes to make this Gujarati potato curry.
- Add 1 teaspoon crushed garlic to make it a bit spicy and aromatic.
- Gujaratis like little sugar in all sabzis and this recipe is no exception. You can adjust the amount of sugar according to your taste or completely avoid it if you don’t like mild sweet after taste.