700g potatoes
6 tbsp oil
1/2 tsp mustard seeds
3 red chilies
A pinch of fenugreek seeds
225g onions, finely sliced
2 green chilies, sliced lengthwise (and de seeded if milder flavor is preferred)
1 tsp turmeric
Salt to taste
25g chopped coriander leaves

Aloo ki Bhaaji

1. Boil the potatoes, peel and dice them evenly when cooled.
2. Heat the oil over medium heat in a wide shallow pan and season with mustard seeds.
3. When they splutter, add red chilies and fenugreek seeds and immediately follow with the onions and green chilies.
4. Fry the onions for 10 minutes or until golden brown.
5. Add turmeric, potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes.
6. Remove from heat and sprinkle over the coriander leaves.
7. Serve with plain rice or puris.