Prep 15 m
Cook 20m


    ¼ - ½  cup oil

    4 medium size potatoes (skin on or off), diced small

    2 medium size tomatoes, diced very small

    ½  tsp turmeric powder

    ½  tsp cumin  seeds

    2 tsp crushed coriander seeds

    Salt to taste

    3-5 green chillies (optional), chopped fine

    Fresh coriander, stems chopped fine (chopped leaves as garnish)

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Ingredient Substitution Guide


1. Boil diced potatoes in salt water until half done. Drain. Heat oil. When hot, put cumin seeds and crushed coriander seeds into oil. Do not let it burn.

2. As soon as you smell the aroma of the spices, add tomatoes, chillies, turmeric, fine chopped stems of fresh coriander to hot oil. When tomatoes are dissolved add potatoes, fry and let cook on low to medium heat until potatoes are cooked. Keep dry if used as filling for sausage rolls or patties.

3. You might use a little bit of water to prevent sticking if used for breakfast, add 1 - 1 ½ cups of water to make a gravy. Goes well with puri or chappatis.

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