160 minutes
A flavorful and rustic potato dish cooked in a rich, spiced gravy, perfect for a comforting meal.
Boiling Potatoes
each
Fresh Ginger, peeled, coarsely chopped
0 oz
tablespoons
teaspoons
tablespoons
tablespoons
Fennel Seed, whole
teaspoons
Fenugreek Seeds, whole
each
Black Onion Seeds (Kalonji), if available
teaspoons
Black Mustard Seeds
teaspoons
Whole Dried Hot Red Peppers, optional
each
teaspoons
teaspoons
teaspoons
1. Boil the Potatoes
Boil the potatoes in their jackets until they are tender. This step should be done at least two hours before you start cooking the dish to allow the potatoes to cool down completely.
2. Prepare the Spice Paste
While the potatoes are cooling, prepare the spice paste. In a blender, combine the coarsely chopped ginger, ground coriander, ground cumin, tomato sauce, and three tablespoons of warm water. Blend until you have a smooth paste.
3. Peel and Break the Potatoes
Once the potatoes have cooled, peel them and break them into 6-8 pieces by hand. Hand-breaking the potatoes creates an uneven texture that will absorb the flavors of the spices much better than uniformly cut pieces.
4. Heat the Oil and Add the Seeds
Heat the vegetable oil in a 10-inch heavy-bottomed skillet over medium heat. When the oil is hot, add the fennel seeds, fenugreek seeds, black onion seeds, and black mustard seeds. Stir them around for about 20 seconds until the mustard seeds begin to pop. This brief cooking time releases the seeds' essential oils, which will add depth to the dish.
5. Fry the Spice Paste
Add the prepared ginger and spice paste to the skillet. Fry this mixture for about five minutes, stirring continuously. You will know it is ready when the paste thickens and the oil begins to separate from it. This step is crucial as frying the paste deepens its flavors, which will infuse the potatoes and gravy.
6. Add Potatoes to the Skillet
Add the hand-broken potato pieces to the skillet. Fry them for 3-5 minutes, ensuring that they are well-coated with the spice paste.
7. Simmer the Potatoes
Pour in 1.5 cups of hot water, followed by the salt and lemon juice. Stir everything together and bring it to a boil. Once it starts boiling, reduce the heat, cover the skillet, and let it simmer for 15-20 minutes. During this time, the potatoes will absorb the spiced gravy, and the sauce will thicken.
8. Finish with Garam Masala
To finish, sprinkle the garam masala over the potatoes and give it a final stir. Serve the dish warm in a bowl or dish, and enjoy the rich, rustic flavors of Delhi.
Cook your spices in oil to release their essential oils and maximize the flavor in the gravy.
Use waxy or all-purpose potatoes like Yukon Gold, which hold their shape well after boiling and offer a creamy texture when smashed.
Freshly ground spices like coriander, cumin, and garam masala offer superior flavor.
Let the potatoes dry post-boiling, then gently smash them to create a textured surface for more crispy edges when pan-frying.
Ensure the potatoes are roughly the same size for even cooking. Start in cold, salted water and bring to a boil for a gentle cook.
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