Palak Paneer/Spinach with Cottage Cheese

Palak paneer/Spinach with cottage cheese...such a wonderful dish ! Spinach all the way with yummy Paneer! I got this recipe from my mom.She use to make this dish without onions/ginger garlic paste. Spinach is a bit hard to digest/takes a long time to digest.So i never make spinach for dinner since we are less active at night.For all those who love spinach and paneer here is the recipe of Palak paneer.


Ingredients :

10 Oz of chopped Spinach (If not frozen boil them)
Tomato Puree (From 2 big tomatoes)
1/2 cup of chopped onions
1 cup of Paneer cubes(Fry the paneer cubes in oil.Do not over fry)
A little more than 1/2 tablespoon of Red Chilli Powder
1/2 teaspoon of ginger garlic paste
1 teaspoon of Turmeric Powder
1/2 tablespoon of cumin seeds
1/2 tablespoon of Garam Masala powder
1/4 cup of Milk(You can also use heavy cream.Instead of cream i used fat free milk)
2-3 tablespoon of Oil
salt

Heat some oil in a deep saute pan.Fry cumin seeds and then add chopped onions and the ginger garlic paste.Fry onions till they start changing color.Do not over fry them.Then add the turmeric powder,red chilli powder,garam masala powder and salt.Mix well and saute for a min.
Now add the tomato puree and mix well.cover the pan and cook in medium flame for 3-4 mins.Saute inbetween.
Now add the chopped spinach,milk/heavy cream and mix well.Saute for 2 mins.Cover the pan and cook for 3 mins.Saute inbetween.

Now add the paneer cubes,mix well and cook for 2 more mins.

This dish can be served with any kind of Indian bread.

Vegetable Kootu

Vegetable Kootu is a very popular SouthIndian recipe....this is my all time fav dish which is so easy to make and its also healthy!
This kootu can also be made with vegetables like radish/snake gourd/broad beans etc.Its a great dish that goes well with both rotis and rice.


Ingredients :

1 cup of chopped Chayote Squash(Chow-Chow)-Peel the skin and then chop them
1 cup of cabbage(chopped)
1/2 cup of grated carrot
7-8 tablespoon of green peas(optional)
A little less than 1/4 cup of Moong Dal
3-4 tablespoon of Toor Dal
1/2 teaspoon of mustard seeds
1/2 teaspoon of urad dal
1/2 teaspoon of turmeric powder
2 tablespoon of Oil
Pinch of Asafoetida powder
salt

Grind the following with 3-4 tablespoon of water

2 green chillies
1 tablespoon of cumin seeds
1/2 tablespoon of grated ginger
4-5 tablespoon of grated coconut

Cook the vegetables(chayote squash,cabbage,carrot,green peas) along with moog dal,toor dal and turmeric powder in a pressure cooker.
Now shift the boiled vegetables to a vessel,add salt,mix well and keep stirring for 2 mins in medium flame.
Add the ground coconut paste and mix well.
Heat some oil in a small pan.Add the mustard seeds.When it splutters add urad dal and fry them.
Now add the tadka to the vegetable kootu.Add a pinch of asafoetida powder.Mix well and serve hot with rice/rotis.

Carrot Onion Palya(Curry)

Carrots contains large quantities of vitamin A, in the form of beta carotene.Here is a very simple carrot recipe.

Ingredients:

1 cup of grated Carrot
1/2 cup of chopped Onions (Slice onions length wise)
1/2 teaspoon of grated ginger
1 teaspoon of Cumin Seeds
1/2 teaspoon of coriander powder
1/2 teaspoon of red chilli powder
2 tablespoon of Sesame oil
Salt

Heat some oil/ghee in a saute pan.Fry cumin seeds.
Add onions,grated ginger and fry them till the onions turn transparent.Now add the grarted carrot,required salt,red chilli powder and coriander powder.
Mix well and saute for a min.Cover the pan and cook for 3-4 mins.
Serve hot with roti or rice.

Chettinad Kara Kuzhambhu

Kara Kozhambhu..chettinad style...is one of the most popular dishes in Chettinad cuisine.I actually got this recipe from a friend whose family hails from the Chettinad region of Tamilnadu.I have had the traditional chettinad lunch and was really amazed with the aroma of the spices in their food !
Kuzhambhu means gravy.Chettinad(Chettinad is the name of a region in Tamilnadu,India) cuisine is known for its hot and pungent traditional food that is so aromatic.
Kara Kozhambhu(Spicy Kozhambhu) is almost similar to Vatha Kozhambhu that is made in other parts of Tamilnadu.The only difference is in the last part where we add coconut in kara kozhambhu(gravy).In Vathakozhambhu we do not add coconut/coconut milk(extarct).
Kara Kozhambhu need not be very spicy.Since me and my husband normally do not eat spicy food,I make kara kuzhambhu in such a way that it would be gentle to our taste buds.
If you feel that the Kara Kozhambhu you have made is very spicy,either add some sugar/jaggery and cook for a minute before serving.That would reduce the spice level.
Vegetables like Eggplant,okra,drumstick can be added in this kozhambhu.

Ingredients:

1/2 cup of chopped onions -(slice them length wise)
1/2 cup of chopped tomatoes
1/2 cup of chopped okras
2-3 Garlic pods
1-2 green chillies -(slice them length wise)
Tamarind - Of a size of small lemon (soaked in warm water)
1-1 1/2 teaspoon of sambhar powder
1 teaspoon of Mustard Seeds
1 teaspoon of Chana Dal
1-2 tablespoon of Grated Coconut
1 teaspoon of Poppy seeds(khus-khus)
2-3 tablespoon of Sesame oil
Cilantro
Salt

Grind the grated coconut and the poppy seeds together with little water.Keep it aside.

Heat some oil in a vessel.Add mustard seeds and when it splutters add chana dal.Fry them.Then add green chillies,garlic pods and onions.Fry for 1-2 mins till they turn transparent.
Add the chopped tomatoes,okras and fry for 1-2 mins.Now add the sambhar powder,mix well and saute for 10 secs.
Add the tamarind extract,salt and mix well.Cover the vessel and cook for 4-5 mins.Stir inbetween.Now add the ground coconut paste.Mix well,cover and cook for 2-3 mins.

Garnish with cilantro and serve with rice.

Mutter Paneer Masala

Mutter Paneer/Green peas Masala..who doesnt love this dish ? This is an excellent side dish for any kind of Indian Bread and can also be had with Ghee Rice/Jeera Rice/Pulav. For those who love paneer, here is the recipe of this esthetic dish.Enjoy ! :-)

Ingredients :

1 medium onion sliced into small pieces
2 medium size tomatoes
1/2 cup of paneer cubes (Fry the paneer cubes in oil)
1 cup of green peas
1 Green chilli
1/2 tablespoon of Red Chilli Powder
1/2 teaspoon of ginger garlic paste
1 teaspoon of Turmeric Powder
1/2 tablespoon of cumin seeds
1/2 tablespoon of coriander powder
1/2 tablespoon of Garam Masala powder
3-4 tablespoon of Oil/ghee
2 bay leaves
3-4 cloves
Salt

To make Tomato Puree :

Grind the tomatoes and the green chilli together with 1/2 cup of water.Keep the puree aside.

Heat some oil/ghee in a deep saute pan.Fry cumin seeds,bay leaves and cloves.Add onions,ginger garlic paste and fry them till the onions turn transparent.
Now add tomato puree,required salt,red chilli powder,turmeric powder,coriander powder and garam masala powder.Mix well and saute for a min.Cover the pan and cook for 3-4 mins.
Now add the fried paneer cubes,green peas and mix well.Cover the pan and cook in medium flame 4-5 mins.


Serve hot with any kind of Indian bread/Basmati Rice and enjoy!

Baingan Patiyala

I got this recipe from a cookery show.It made my mouth water and i couldnt wait to try this recipe ! Its such a rich dish made with cashewnut paste :-) Yummy all the way...I made this dish with lots of gusto and the result was fab ! So, if you like eggplant , this recipe must be one of your prime choice to try !

Ingredients :

8-10 Small Eggplants
1 medium onion sliced into small pieces
1 cup of chopped tomatoes
1/2 tablespoon of Red Chilli Powder
1/2 teaspoon of ginger garlic paste
1 teaspoon of Turmeric Powder
1/2 tablespoon of cumin powder
1/2 tablespoon of coriander powder
1/2 tablespoon of Garam Masala powder
3-4 tablespoon of Oil
Salt


To make Cashewnut Paste :

Soak 10-12 cashewnuts in water for 30 mins.Grind them to make a paste with little water.



Wash and slit eggplants into four,without cutting them through.Brush some oil on the eggplants and keep aside.Preheat oven.
Now,brush a baking tray with some oil,arrange eggplants and bake them for 10 mins at 350 Degree Celsius.Alternatively you can shallow fry the eggplants in a frying pan.


Heat some oil in a deep saute pan.Add onions,ginger garlic paste and fry them till the onions become transparent.
Now add tomatoes,required salt,red chilli powder,turmeric powder,cumin powder,coriander powder and garam masala powder.Mix well and saute for 2-3 mins.
Add the cashewnut paste and 1/2 cup of water.Mix well and stir for 2 mins.
Now add the baked eggplants,mix well.Cover the pan and cook in medium flame for 5-7 mins.


Serve hot with rotis and enjoy this beautiful dish !

Potato Rice

Potato Rice....Sometime back, I had a party at home and i remember how muzzy i was on the previous day thinking what rice dish to make for the party. ( Surprisingly it took me little time to settle conclusively on the other dishes :-) ) I was looking for a simple and a yummy rice dish since i did not want to spend a long time in the kitchen.
I ended up calling my mom who is my wise and trusted guide and advisor.She gave me this wonderful recipe of Potato rice.I made it exactly the way she told me to do it except that i forgot to add cloves and bay leaves:-) .The party was a conspicuous success and everybody loved my Potato Rice.Kids loved it too!:-)


Ingredients :

2 cups of Basmati Rice (Wash,clean and soak in water for 30 mins)
1 big potato (Peel the skin and chop them into small pieces)
5-6 tablespoon of green peas(optional)
1/2 cup of chopped onions
4-5 tablespoon of chopped tomatoes
1-2 green chillies
7-8 cashewnuts (broken into halves)
2-3 tablespoon of Oil/ghee
1 tablespoon of Ghee
1/2 tablespoon of turmeric powder
1/2 tablepsoon of coriander powder
1/2 tablespoon of cumin powder
1 teaspoon of garam masala powder
5-6 tablespoon of Mint Leaves
Salt


Heat some oil/ghee in a deep saute pan.Fry the cashewnuts and once they start changing color, add the chopped onions and green chillies.Fry onions till they start changing color.Do not over fry them.
Then add tomatoes,turmeric powder,coriander powder,cumin powder and garam masala powder.
Mix well and saute for 3-4 mins.Add the potatoes,green peas and mint leaves.Mix well and saute for 2 mins.Now add the basmati rice (after draining the water) and mix well.
Saute for 2 more mins.Cook the rice in a rice cooker or pressure cooker.Serve hot with raitha.

Paneer Jalfraezi

This is a very simple paneer dish that can be made in just 20-30 mins including the time to cut the vegetables. The dish looks so good with Bellpepper and tomatoes chopped length wise.Vegetables like cauliflower/carrot can also be added.


Ingredients :

1 cup of Paneer (cut them into long pieces)
1/2 cup of Bell Pepper (chopped length wise)
1/2 cup of onions(chop onions length wise)
1/2 cup of chopped tomatoes (chop tomatoes length wise)
1/2 tablespoon of Cumin Seeds(Jeera)
A little less than 1/2 tablespoon of Red Chilli Powder
1 1/2 tablespoon of grated ginger
1 Red Chilli
1 Green chilli
1/2 tablespoon of Turmeric Powder
1/2 tablespoon of Garam Masala powder
3-4 tablespoon of Oil/Ghee
1-2 tablespoon of Vinegar
3-4 tablespoon of fresh cilantro
Salt

Heat some oil in a saute pan.Fry cumin seeds and then the Red Chilli,grated ginger.Then add the onions and green chilli.Fry till the onions turn transparent.Then add the tomatoes,fry for a min and then add the chopped bellpepper.Now add the turmeric powder,red chilli powder,required salt and the garam masala powder.Mix well.Cover the pan and cook for 2-3 mins.
Now add the Paneer pieces,vinegar and mix well.Cover the pan and cook for 2 mins.Serve hot with rotis.

Tomato Rice

Tomato Rice...Am sure tomato rice can be made in several different ways.This is one such method which is very simple to make and very delicious!
Got this excellent recipe from my mom and thought of sharing it with my readers.


Ingredients :

2 cups of Basmati Rice (Wash,clean and soak in water for 30 mins)
1 medium size onion (chopped)
2 big Tomatoes (chopped into small pieces)
1 Garlic Pod (Optional)
1/2 tablespoon of chana dal (soak in water for 5-10 mins)
1 green chilli
7-8 cashewnuts (broken into halves)
1 tablespoon of grated ginger
2 tablespoon of Oil
1 tablespoon of Ghee
1/2 tablespoon of turmeric powder
1/2 - 1 tablepsoon of red chilli powder
Salt

Heat some oil in a deep saute pan.Fry chana dal,green chillies,grated ginger and the broken cashwenuts.Now add the chopped onions,mix well and fry till it turns golden.


Then add tomatoes,turmeric powder,red chilli powder and the required salt.Mix well and saute till the tomatoes become tender.(You can also make this tomato mix in advance,put it in an airtight container and store it in the fridge.It should be used within 4-5 days from the date of preparation).


Now drain the water completely from the soaked basmati rice and add it to the tomato mix.Add 1 tablespoon of ghee,mix well and saute for 2 mins.Cook the rice in a rice cooker or pressure cooker.Serve hot with raitha and papad/chips.

Aloo Gobi Masala(Potato Cauliflower Masala)

The rattling combination of Potatoes with cauliflower in the form of Aloo Gobi Masala is a terrific dish!My husband's face glows and shines when he just hears the name 'Aloo Gobi'.He is such a bonafide fan of Potatoes and also loves cauliflower.
I got this recipe from my mom,so I would like to dedicate this post to her :-)
I was quite surprised when my mom told me to mix the spices for the masala(red chilli powder,coriander powder,turmeric powder,ginger)in water.The reason she gave me made a lot of sense.
Yes,by mixing the spices in water the spices would not get burnt out when we fry them.I follow the same mode of cooking when i make vegetable korma(you can find the recipe of vegetable korma in my Dry Curries/Gravy categories).


Ingredients :
1 large potato (chopped)
2 cups of chopped Cauliflower florets
1/2 cup of chopped onions(chop onions length wise)
3-4tablespoon of chopped tomatoes
1/2 tablespoon of Cumin Seeds(Jeera)
1-2 Bay Leaves
3-4 Cloves
A little more than 1/2 tablespoon of Red Chilli Powder
1 1/2 tablespoon of grated ginger
1-2 Green chillies(chopped)
1 tablespoon of Coriander powder
1/2 tablespoon of Turmeric Powder
1/2 tablespoon of Amchur Powder(Dry Mango Powder)
3-4 tablespoon of Oil/Ghee
3-4 tablespoon of fresh cilantro
Salt


In a small vessel mix the grated ginger,red chilli powder,turmeric powder,coriander powder by adding 5-6 tablespoon of water.
Heat 3-4 tablespoon of Ghee/Oil in a deep saute pan.Fry cumin seeds,bay leaves and cloves.Now add chopped onions,green chillies and fry for for 2-3 mins.Then add the chopped tomatoes and saute for 2 mins.Now add the above mixed ingredients,mix well and fry till the oil seperates from the masala.
Add potatoes,the cauliflower florets and salt.Mix well and saute.Add 1/2 cup of water,cover the pan and cook in medium flame for 10-12 mins.Saute inbetween.
Once the vegetables become tender add amchur powder and mix well.Garnish with cilantro and Serve hot with roti or any Indian bread.

Urulaikizhanghu (Potato) Podimas

Urulaikizhanghu (Potato) Podimas..is a simple potato curry with a tone of lemon juice.Its an excellent sidedish for Sambhar/Rasam rice.



Ingredients :

2 medium size Potatoes (Boil the potatoes,peel the skin and chop them)
1/2 tablespoon of Mustard Seeds
1/2 tablespoon of Urad Dal
1/2 tablepsoon of Chana dal
1/2 tablespoon of grated ginger
A Pinch of Asafoetida powder
1-2 Green chillies(chopped)
1/2 teaspoon of Turmeric Powder
1 1/2 tablespoon of Lemon Juice
2-3 tablespoon of Sesame Oil
Salt

Heat 2-3 tablespoon of Oil in a deep saute pan.Fry mustard seeds,urad dal and chana dal.Then add the green chillies and the grated ginger pieces.Fry for a minute.
Add the boiled potatoes,salt and turmeric powder.Mix well and saute.Sprinkle little water.Now cover the pan and cook in medium flame for 5-6 mins.Saute inbetween.
Add a pinch of asafoetida powder.Now add the lemon juice,mix well and serve hot as a sidedish for Rasam/Sambhar and Rice.

Garlic Rasam

Garlic Rasam...just add garlic pods along with tomatoes when you make normal tomato rasam.Its that simple and the aroma is ingratiating !
For all the rasam lovers..here is the recipe :-)



Ingredients :

1 cup of cooked toor dal(Boil the toor dal with 1/2 teaspoon of turmeric powder.It has to be watery)
Tamarind Soaked in Water (Use a tamarind of a size of Lemon)
8-9 Garlic Pods
1 big Tomatoe - Chop into small pieces
1/2 tablespoon of Mustard Seeds
1/2 tablespoon of Cumin Seeds
2 tablespoon of sesame Oil
1 1/2 tablespoon of Rasam Powder
A pinch of Asafoetida powder
Curry leaves
Cilantro
Salt


Boil the tamarind extract with tomatoes and garlic pods.Cover the vessel and boil for 2-3 mins in medium flame.Now add the Rasam powder,mix well and boil for 3-4 mins.Stir inbetween.
Now add the toor dal,salt.Mix well and boil for 5-6 mins.Stir inbewteen.Add a pinch of asafoetida powder.
To make tadka, heat some oil in a small pan.Add mustard seeds,once it starts spluttering add the cumin seeds and then the curry leaves.Add this tadka to the rasam.
Garnish with cilantro and serve hot with rice.

Araichu Vitta Sambhar

Araichu Vitta Sambhar..is a special kind of sambhar thats made without the usual sambhar powder. The ground mix(the specially made powder used for this sambhar) contains coconut and when coconut combines with toor dal,methi seeds,coriander seeds and red chillies the flavour and the aroma that this sambhar brings is just fab!
I made this sambhar with Okras and onions.Though Onions are optional,vegetables like Eggplant,Radish,Carrots,pumpkin can also be used.
For those who love Sambhar,Araichu vitta sambhar is something you must try :-)


Ingredients :

1 cup of cooked toor dal(Boil the toor dal with 1/2 teaspoon of turmeric powder.It has to be semi watery)
Tamarind Soaked in Water ( tamarind of a size of Lemon)
1/2 medium size onion - chopped lengthwise
6-7 Okras (Chopped)
1/2 tablespoon of Mustard Seeds
2 Red Chillies
2 tablespoon of Oil
A pinch of Asafoetida powder
Curry leaves
Cilantro
Salt

Fry the following ingredients in 1/2 tablespoon of oil and then Grind them without water(Must be in the form of powder)

2 1/2 tablespoon of Chana dal
1/2 teaspoon of Methi Seeds
1 teaspoon of Coriander Powder/Seeds
3-4 Red Chillies
1/4 cup of grated Coconut



Heat 2 tablespoon of oil in a vessel.Fry mustard seeds and red chillies.Add chopped onions,chopped okras and fry for 2 mins.Now add the tamarind extract.Mix well,cover the vessel and let it boil for 5-6 mins.Stir inbetween.Now add the ground powder mix.Mix well,cover again and let it boil for 3-4 mins.
Now add toor dal,required salt and mix well.Cover the vessel and boil again for 5 mins.Stir inbetween.Heat some oil in a small vessel and fry some curry leaves and add them in the sambhar.
Before serving add a pinch of Asafoetida powder and garnish the sambhar with cilantro.Serve hot with rice and enjoy !

Dal Maharani

Dal Maharani ! I got this recipe from a friend and when i asked her whats behind the name...she did not have an answer.May be its afterall the queen of all dal recipes:-)...Today i decided to make some fusion food...so i made Dal Maharani,Jeera Rice and Kathrikai Podi Curry.
It was fun cooking and eating this combo !

Ingredients :

1 cup of cooked toor dal(Boil the toor dal with 1/2 teaspoon of turmeric powder.It has to be semi watery)
1/2 cup ofchopped onions
1/2 Tomato(chopped)
1/2 tablespoon of cumin seeds
2 Red Chillies
2 tablespoon of oil/ghee
2 tablespoon of lemon juice
Salt

Fry the following ingredients in 1/2 tablespoon of oil and then Grind them with little water.

2-3 garlic pods
2 pieces of ginger
2 Green Chillies
3 tablespoon of grated Coconut

Heat 2 tablespoon of oil/ghee in a vessel.Fry cumin seeds and red chillies.Add chopped onions and fry till they turn transparent.Now add the tomatoes and saute for 2-3 mins till they become tender.
Now add the cooked toor dal,salt,ground paste mix well.Cover the vessel and cook for 7-8 mins.Remove from flame,add the lemon juice and Serve hot with Jeera rice/rotis.

Kathrikai Podi Curry(Powdered Brinjal Curry)

Kathrikai Podi Curry/Powdered EggPlant Curry is a Tamilnadu Delicacy.Its a lovely side dish that goes well not only with rice but also rotis.
If you love Eggplant you must try this recipe :-)

Ingredients :

1/2 kg Eggplants(small ones)
A pinch of Asafoetida powder
Salt
3 Tablespoon of Sesame Oil

For the Podi(powder) :

2 Red Chillies
2-3 tablespoon of Chana Dal
2 tablespoon of Grated Coconut
1/2 teaspoon of Coriander Powder/Seeds
2 tablespoon of Sesame oil


Heat some oil.Fry chana dal and red chillis.Fry the grated coconut along with coriander powder/seeds separately till the coconut turns golden color.Now grind the fried ingredients without water.Keep the podi/powder aside.



Heat some oil in a deep saute pan.Add the chopped Egg plants.Add required salt.Mix well,cover the pan and cook in medium flame for 6-7 mins. Saute inbetween.Now add the podi(powder) and mix well.
Cover the pan and cook for 2-3 mins.
Add a pinch of Asafoetida powder.Mix well and serve hot.

Vegetable Korma

This is my mom's version of Vegetable Korma and one of my fav dishes ! If you add raisins,cashewnuts,pineapple to this recipe its Navarathan Korma! :-))
This recipe is very yummy and kids will love it too. You can also use cream/malai instead of milk.

Ingredients :

1 medium size Potato (chopped)
1 1/2 cups of Mixed Vegetables (Chopped carrots,Green Peas,Cauliflower,Green Beans)
1/2 Cup of Paneer
1/2 cup of Green bell Pepper(chopped)
2-3 tablespoon of chopped tomatoes
1/2 tablespoon of Cumin Seeds(Jeera)
1-2 Bay Leaves
2-3 Cloves
1/2 tablespoon of Red Chilli Powder
1/2 tablespoon of grated ginger
A Pinch of Hing
1-2 Green chillies(chopped)
1/2 teaspoon of Coriander powder
1/2 teaspoon of Turmeric Powder
1/2 teaspoon of Cumin Powder
1/2 tablespoon of garam masala powder
1/2 tablespoon of Amchur Powder(Dry Mango Powder)
1/2 cup of milk
1 tablespoon of corn flour
2-3 tablespoon of Oil/Ghee
Salt


In a small vessel mix the grated ginger,green chillies,red chilli powder,turmeric powder,cumin powder by adding 3-4 tablespoon of water.Heat 2-3 tablespoon of Ghee/Oil in a deep saute pan.Fry hing,cumin seeds,bay leaves and cloves.
Now add the above mixed ingredients and fry for a minute.Add potatoes and the MixedVegetables.Mix well and saute.Now cover the pan and cook in medium flame for 7-8 mins.Saute inbetween.
Add the chopped green bell peppers,paneer.Mix well and saute.Before adding milk,mix corn flour in milk, add it to the korma and mix well.
Add required salt and mix again.Cover the pan and cook for 3-4 mins.Add garam masala powder, amchur powder and mix well.
Before serving garnish with chopped tomatoes and serve the hot Vegetable Korma with rice/roti or any Indian bread.

Jeera Potato Fry

Jeera Potato Fry...Though am not a big fan of potaoes,I have always had a special liking for this dish.May be its because of the combination of potatoes with Jeera.
Got this recipe from my mom and thought will post it for all the potato lovers.

Ingredients :

2 Big Potatoes(chopped)
1/2 tablespoon of Cumin Seeds(Jeera)
1/2 teaspoon of cumin powder
1/2 teaspoon of ginger garlic paste
A little less than half teaspoon of red chilli powder
A Pinch of cardamom powder
A little less than half teaspoon of black pepper powder
2-3 tablespoon of Oil/Ghee
Salt

Heat 2-3 tablespoon of Ghee/Oil in a saute pan.Fry cumin seeds.Now add the chopped potatoes,ginger garlic paste and saute for 2-3 mins.Add cumin powder and red chilli powder.Mix well and saute again.Now cover the pan and cook the potatoes in medium flame for 7-8 mins.Saute inbetween.
Once the potatoes are cooked, add the pepper powder and the cardamom powder.Mix well and saute for 2 more mins.Serve hot with Rotis.