Potato Roast

Ingredients:

Potatoes - 6 (Medium)

Red Onion - 1 (Large)

Ginger-garlic Paste - 1 tbsp.

Curry Leaves - Few

Mustard Seeds - 1/2 tsp.

Cumin Seeds - 1/2 tsp.

Turmeric Powder - 1/4 tsp.

Red Chilli Powder - 2 tsp.

Dhania/Coriander Powder - 1 tsp.

Salt - To Taste

Oil - 2 to 3 tbsp.

Coriander Leaves - Few (For Garnishing)

Method:

Wash and peel the skin off the potatoes and chop into medium pieces.

Put them in cold water to avoid discoloration.

Chop the red onion finely and set it aside.

Heat a kadai with some oil and season with mustard seeds and let it

splutter.

Then add cumin seeds,curry leaves,chopped red onion and a pinch

of salt and saute till the onion is transculent.

Add ginger-garlic paste and saute till the raw smell leaves.

Drain the water from the potatoes completely and add it to

 the above masala and stir it well.

Add some turmeric powder,red chilli powder,coriander

powder and salt to taste and mix it well.

Reduce the heat to medium-low and let  it cook until the

potatoes are tender,stirring frequently.Check for the seasoning.

Adjust if necessary.

Remove from the fire and garnish with some coriander leaves

and serve it hot.

Goes well with curd rice as a side dish.