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A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the dish.
- Heat the ghee in a deep non-stick kadhai, add the cumin seeds, aniseeds, nigella seeds, fenugreek seeds and red chillies
- When the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 5 minutes.
- Add the turmeric powder, potatoes and salt, mix well and cover with a lid and cook on a slow flame for 8 minutes or till the potatoes are cooked, while stirring occasionally.
- Add the chaat masala and mix well.
- Serve immediately garnished with coriander.
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