Peel the boiled potatos and crumble them to give coarse pieces.
Heat oil in a pan and add the cumin seeds. When they start spluttering, add the finely cut onion and saute. When the color starts changing, add the chilies and ginger and saute again for a minute or so. Add the masala ingredients: turmeric powder, jeera powder, dhania powder, chili powder and mix well.
Add the tomatos and salt and saute till the tomatos are cooked. Add tthe besan paste and cook for a minute before adding a little water (1/2 cup) to the mix. Add the mashed potato and stir well.Allow to cook for five minutes on low flame and garnish with coriander leaves.
Cut the onions into thin slices and dice the tomatos fine.Peel the potatoes and cut them into 1″ cubes.
Remove the stems from the methi bunch and after rinsing the leaves in running water, cut them fine.
Heat the oil i a frying pan and let the jeera splutter, Add the onion and saute till it changes color. Add the tomatos and saute on slow fire till soft. Add turmeric powder, chilli powder, dhania powder and salt to the mixture. Add the methi leaves and saute till it starts changing color. Add the potatos and sprinkle a little water to keep t he mix soft. Cover with lid and cook on slow fire till done
1 Big Onion -Indian Standards ; (1/2 by US standards)
1 tsp Cumin Seeds
1 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/4 tsp tumeric
1/2 tsp Aamchur Powder
Salt to taste
1/4 tsp Garam Masala(Optional)
Cut the cauliflower into small florets , peel the potatoes and cut them into long finger like pieces. Cut the onions finely.
Take all veggies expect onion in a large bowl . Add all spices incl salt except cumin seeds . Mix well and marinate for 10 mins.
Heat 2 tsps oil in a frying pan and let the cumin seeds splutter. Add the marinated vegetables to the frying pan. Cover with a lid and cook on slow fire till done. Garnish with finely chopped coriander leaves.
Heat oil in a pressure pan till it is hot enough for the mustard seeds tp splutter. Add the mustard and urad dal. As the dal starts turning brown add the slit chilies. As t he chillies change colour, add the vegetables, salt and sprinkle with a spoon of water.
Close t he pan and let it whistle just once. When the lid can be opened, garnish with curry leaves and coriander.