Aloo Tharkari (Potato Curry)

Ingredients

• Potatoes - 500 g
• Ginger - 2 piece
• Green chili - 2 whole
• Cumin powder - 1 tsp
• Kashmiri red chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Asafoetida - 1 pinch
• Cloves - 6 whole
• Bay leaf - 1 whole
• Amchur powder (dried mango powder) - 1/2 tsp
• Dried fenugreek leaves - 3 tbsp
• Oil - 1/2 cup
• Coriander leaves
• Salt

Instructions

1. 1Peel the potatoes, cut them into small cubes, and boil until tender; drain and set aside.
2. 2If you prefer a slightly creamier texture, lightly mash the boiled potatoes and keep them ready.
3. 3Heat the oil in a pan, add the asafoetida and cook until it dissolves, then add the cloves and bay leaf and fry for 20 seconds so the whole spices release their aroma.
4. 4Mix the cumin, Kashmiri red chili, turmeric and amchur powders with a little water, add the chopped green chilies and crushed ginger, then fry the spice mixture for 30 seconds to bloom the flavors.
5. 5Pour in about 4 cups of water and bring the mixture to a boil so the spices loosen into a thin gravy.
6. 6Add the boiled potatoes and salt, reduce the heat, and simmer until the curry reaches your desired consistency.
7. 7Sprinkle the soaked and crumbled dried fenugreek leaves over the curry, stir to combine, then remove the pan from the heat.
8. 8Garnish with coriander leaves and serve hot with roti or chapati.
9. 9Optional: for a brighter finish, serve with a wedge of lemon or a spoonful of plain yogurt.