II Whole Spice Potatoes II


  • 5 medium Potatoes (Peeled, washed and cut into round slices)

  • 1 large onion (sliced)

  • 4-5 Curry Leaves

  • 1 tsp. chopped Ginger

  • 2-3 Garlic flakes (chopped)

  • 2 Green chilies (seeded and cut into round)

  • 1 Red Chili (seeded and cut into round)

  • 1 tsp. cumin seeds

  • 1 tsp. mixed mustard seeds, onion seeds and fenugreek seeds

  • 1/2 tsp. Fennel (sanuf) seeds

  • 1 dried red chili (crushed)

  • 1/2 tsp. Turmeric powder

  • Salt as per taste

  • 2 tbsp. Oil

  • 1 tbsp. fresh Coriander leaves (finely chopped)


  • Heat oil in a wok or kadai. Add cumin seeds, dried red chili, mustard, onion and fenugreek seeds mixture, fennel seeds, curry leaves, ginger and garlic. Allow the seeds to splutter.
  • Add the onion slices and stir fry until they are golden brown in color.
  • Add salt and turmeric powder. Mix well.
  • Add sliced potatoes, red and green chilies, chopped coriander and mix well.
  • Lower the heat and cover the pan with a tight lid. Cook until potatoes are done. Keep checking and mixing with a light hand in between.
  • Serve hot.