Potato – 1 medium sized, cut into thin small triangular shaped slices
Capsicum – 1, cut into small squares
Fenugreek / Methi Seeds – 1/2 tsp
Yellow Onion – 1 small, chopped
Garlic – 2 pods, thinly sliced
Ginger – ½ inch, thinly sliced
Tomato paste – 1 tbsp or 1 fresh tomato chopped
Turmeric powder - a pinch
Red Chili powder - 1/4 tsp
Oil – 2 tbsp
Cilantro for garnishing (optional)
Heat oil and temper with methi seeds.
Add the chopped onion and fry till translucent.
Add the potato, ginger and garlic slices and saute for 5 minutes.
Then add turmeric, chili powder, salt, tomato paste and capsicum. Toss for a minute and cook covered, on low heat till the potato and capsicum are soft. Garnish with chopped cilantro before serving.
Sending this recipe to Anu's "SYF&HWS - Cook with SPICES" guest hosted by Vardhini of Zesty Palette.