Aloo Tarkari

Ingredients 

• 4 medium potatoes peeled and cut into 2-inch cubes
• 3 tablespoons mustard oil
• ½ teaspoon turmeric powder
• Salt to taste 
• ¼ teaspoon fenugreek seeds (methi dana)
• ¼ teaspoon cumin seeds
• ¼ teaspoon onion seeds (kalonji)
• ½ teaspoon fennel seeds
• ¼ teaspoon mustard seeds
• 2 dried red chilli
• 1 large tomato finely chopped
•  ¾ teaspoon garam masala
• A pinch of sugar 
• Hot luchis to serve 

Method

1. Heat a non-stick pan, add mustard oil and heat till it smokes. Meanwhile, put potatoes in a bowl, add turmeric powder and salt and toss well.
2. To make panch phoran, mix fenugreek seeds, cumin seeds, onion seeds, fennel seeds and mustard seeds in a small bowl.
3. Add potatoes to the heated oil, mix and saute till golden brown.
4. Slide the potatoes to one side of the pan, add 1 tsp panch phoran and dried red chillies and saute for a few seconds. Toss the potatoes with the tempering, cover and cook for 2-3 minutes.
5. Add tomato, adjust salt and mix well. Cook for 1 minute.
6. Add ½ cup water and Tata Sampann Garam Masala and mix well. Cover and cook till the potatoes are cooked completely.
7. Add sugar mix well and take the pan off the heat.
8. Transfer into a serving bowl and serve hot with hot luchis.