Coriander Potato Sabji

Ingredients -

Potato - 3 medium sized

Onion - 1 finely chopped

Coriander leaves - about a good handful or 1/2 Cup

Chilly Powder - 2 tsp

Garam Masala Powder - 1 tsp

Chaat Masala Powder - 1 tsp (Optional but highly recommended)

Turmeric Powder - 1/2 tsp

Oil - 2 tbsp

Cumin Seeds (Jeera / Jeeragam) - 2 tsp

Recipe

Cut the potatoes in the desired size add the onion with chilly powder, garam masala, chaat masala, turmeric powder and mix well and keep aside for 5 - 10 minutes.

In a heavy bottom saucepan, add in the oil. Once its heated add in the marinated potato pieces and mix well. Add about 2 tbsp of water and cover and cook the potatoes for 5 - 7 minutes or until done. Do not add too much water to make a gravy.

Once its about 80% cooked keep the lid aside and cook it openly to get the charred bits on the potato.

Add in the coriander and mix well and let it fry up till you get the desired crispiness. I do use the stocks (stems) of the coriander and add it on the sabji like these, but feel free to omit it out.

Cook until you get the desired crispiness on the potato and serve hot with chapati or rice. This recipe is best made on a heavy bottom sauce pan or a cast iron pan.