A  Quick and Easy Recipe

250 gms. Potatoes (skinned, diced and then boiled);

2 tablespoons ghee or oil (Ghee preferred);

¼ teaspoon ghee or oil (Jeera);

A pinch of powdered Asafetida (Hing );

1 teaspoon dry Coriander powder (Dhania powder);

1/8^th teaspoon turmeric (just a little on the tip of a teaspoon);

1 teaspoon Chaat Masala;

1 teaspoon Dry Mango Powder (Amchur);

½ teaspoon chili powder or to your taste;

1 teaspoon Garam Masala;

Salt to taste.

A few sprigs of Fresh Green Coriander leaves (plucked off the stalks and chopped fine).

Method:

Heat the ghee on a high flame taking care not to let it smoke;

Add A pinch of powdered Asafetida (Hing ) and the cumin seeds (Jeera),

When the seeds begin to splutter:, add the boiled and diced Potatoes,

Fry for a few seconds,

Add: 1 teaspoon dry Coriander powder (Dhania powder);

1/8^th teaspoon turmeric (just a little on the tip of a teaspoon);

1/8^th teaspoon turmeric (just a little on the tip of a teaspoon);

1 teaspoon Chaat Masala;

1 teaspoon Dry Mango Powder (Amchur);

½ teaspoon chili powder or to your taste;

1 teaspoon Garam Masala;

Salt ;

IMMEDIATELY REDUCE THE FLAME TO LOW;

Gently stir the contents of the cooking vessel to ensure all the Potatoes are well-coated with the masalas,

Then raise to medium flame, cover vessel and let cook for a minute or so.

Take care that the potatoes do not stick to the bottom of the pan or burn,

Put the flame off and sprinkle the Potatoes with fresh coriander and mix.

Pack up your office lunch to eat with any unleavened bread of your choice.