Directions
Ingredients
- Oil – 5tbsp
- Heeng – ¼ tsp
- Dry red chilli – 3nos
- Cumin – 2tsp
- Mustard seeds – 2tsp
- Onion chopped – ½ cup
- Garlic chopped – 1tbsp
- Ginger chopped – 1tbsp
- Potato (diced, raw) – 4cups
- Black salt – 1tsp
- Salt – to taste
- Turmeric – ½ tsp
- Chilli powder – 1 tsp
- Coriander powder – 1½ tbsp
- Amachur – ½ tbsp
- Chaat masala – ½ tbsp
- Kasoori methi – 1tbsp
- Coriander Chopped – 1tbsp
Tips while buying potato & how to store potatoes properly.
- Store potatoes in a cool, well ventilated place.
- Colder temperatures such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discolouration when cooked.
- Avoid areas that reach high temperatures or receive too much sunlight. Always in a cool dark place away from dirt sunlight.
- Perforated plastic bags and paper bags offer the best environment for extending shelf-life
- Don’t wash potatoes before storing. Dampness promotes early spoilage.
- Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.
- If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
- Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
- Cut the sprouts away before cooking or eating the potato.
