Boil water, add salt and 1 teaspoon of turmeric powder and boil the potatoes in it till they are tender.
salt, 500 gm potatoes
Peel immediately and keep aside to cool.
Fry the potatoes in oil till golden brown and crisp an outer side.
Heat oil in a kadhai, add jeera and fry till they begin to splatter.
oil, 1 tsp cumin seeds
Add ginger garlic paste and fry again, add red chilli powder, black pepper powder and chopped tomatoes and cook till the water is almost evaporated.
1 tbsp ginger garlic paste, 1 tsp red chilli powder, 1/2 tsp black pepper powder, 4 chopped tomatoes, 1 1/2 tsp turmeric
Add curd and magaz paste (melon seeds) and fry again for 2 minutes.
4 tbsp curd, 4 tbsp melon seeds paste
Add the potatoes and mix well. Add 200 ml of water and cook for another 4-5 minutes till the gravy thickens.
500 gm potatoes
Adjust seasonings. Sprinkle garam masala, mix well.
1/2 tsp garam masala powder
Serve hot with chapatti or parantha.
