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1 small onion sliced
1t green masala
1 t jeera
1 t mustard seeds
1 t crushed black pepper
1t tumeric powder
1 t fine salt
1 sprig curry leaves
2 T green dhania
Braise onion and seeds and leaves in oil adding green masala and then add sliced potatoes
Stir as it cooks on high to coat potatoes evenly.
Lower heat to medium.
Sprinkle 2 T water and cover for 10 mins as it cooks
Stir and cook further for 10 mins .
Make it crispy by cooking with lid removed at the end on higher heat.
Green dhania to garnish.
Prepared, tried and tested by: Kamalini Jeena