Ingredients:

• Potatoes – 4 medium (boiled and cubed)

• Oil – 4 tsp

• Cumin Seeds – 1 tsp

• Asofoetida (Hing) – pinch

• Turmeric Powder – ½ tsp

• Curry Leaves – 1 sprig

• Green Chilies – 1 to 2 to taste (chopped finely)

• Ginger – 1 tsp (finely grated)

• Garlic – 3 cloves (finely chopped)

• Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)

• Dhaniya Powder – 1 tbsp

• Garam Masala – 1 tsp

• Red Chili Powder – ½ tsp (to taste)

• Paprika – ½ tsp

• Salt – 1 tsp (to taste)

• Yogurt – 1 ½ cups (well beaten)

• Cilantro – finely chopped, for garnishing

Preparation:

• Heat Oil in a non-stick pan on medium heat.

• Add Cumin Seeds and allow them to sizzle.

• Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.

• Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.

• Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.

• Add Yogurt and cook while continuously stirring for 3-4 minutes.

• Add Potatoes, stir and allow mixture to boil.

• Garnish with Cilantro and serve hot with Pooris, Chappatis, Spinach Paranthas or Rice.

• Serves 4-5