Follow these steps for perfect results
Potato
boiled
Onion
thinly sliced
Green Chili
finely chopped
Ginger
grated
Garlic
grated
Cashews
chopped
Gram Flour
Turmeric Powder
Salt
to taste
Cilantro
finely chopped
Sesame Oil
Mustard Seeds
Chana Dal
Curry Leaves
Heat sesame oil in a kadhai (wok).
Add mustard seeds, chana dal, and curry leaves. Let them splutter for 20 seconds.
Add ginger, garlic, green chilies, and cashews. Sauté for 1 minute.
Add sliced onions, turmeric powder, and salt. Cook until the onions soften.
Add 1/2 cup of water to the kadhai and mix well.
In a separate bowl, mix gram flour (besan) with 1/4 cup of water to form a smooth paste.
Pour the gram flour paste into the kadhai and let it cook for 5 minutes, stirring continuously.
Add the boiled and mashed potatoes. Cook for another 8 minutes, stirring occasionally.
Turn off the heat and garnish with chopped cilantro.
Serve hot with poori and palak raita for breakfast or lunch.
Expert advice for the best results
Adjust the amount of green chilies according to your spice preference.
Ensure the potatoes are cooked well and mashed properly for a smooth texture.
Everything you need to know before you start
15 mins
Can be prepared a day ahead and reheated.
Serve in a bowl garnished with fresh cilantro and a sprinkle of chili powder.
Serve hot with poori, roti, or rice.
Pair with yogurt or raita for a balanced meal.
Cooling and refreshing.
Discover the story behind this recipe
A staple dish in Tamil Nadu cuisine, often served as part of a traditional South Indian breakfast or lunch.
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