Heat oil in a pan and sauté cumin seeds for a few minutes until fragrant,
Add the diced onions and cook on medium heat for 4-5 minutes until softened.
While the onions are cooking chop the tomatoes then add to the pan before cooking for 3-4 minutes until the tomatoes are soft.
Add chilli powder, salt, and turmeric powder then cook the spices for a few minutes – add 2 tablespoons of the water to ensure that the spices do not burn and to give a more intense colour.
While the spices are cooking peel and chop the potatoes then add to the pan along with the water and cook for 15-20 minutes.
Add the dried fenugreek leaves, chopped green chillies, and garam masala and cook for 2-3 minutes.
Garnish with fresh coriander.
Serve immediately with fresh homemade naan.
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