Potatoes with a difference

Preparation Method: 


  1. Wash and roughly chop all the greens. Boil in just enough water. When cool, blend well in a mixer.
  2. Add chilli powder, turmeric powder and salt to the curd and mix well. Heat two tbsp. ghee in a kadai and season with cummin seeds, mustard seeds, ajwain and ginger-garlic paste. Add the seasoned curd. Stir well. Add the ground greens to the curd mixture. Stir well and simmer for five minutes.
  3. Wash the potatoes well and deep fry with the skin in hot ghee till done. Add to the green gravy and simmer for 15 minutes.
  4. Garnish with pomegranate seeds and fried whole red chillies. Serve hot with parathas


  • 200 g. small round potatoes;
  • 1 bunch coriander leaves;
  • 1/2 bunch spinach;
  • 1 cpasicum;
  • 2 green chillies;
  • a few springs fenugreek leaves;
  • a few springs mint leaves.

For the seasoning:

  • 1/2 cup curd;
  • 1 tsp. cummin seeds;
  • 1 tsp. chilli powder;
  • 1/2 tsp. ajwain;
  • 1/2 tsp. mustard seeds;
  • 1/2 tsp. turmeric powder;
  • 2.5 cm. ginger;
  • 5 flakes garlic;
  • salt to taste;
  • 2 tsp. ghee;
  • ghee for frying.

For the garnishing:

  • 1 tbsp. pomegranate seeds;
  • 2 whole red chillies, fried.
Chef's Name: 
Zainab Jasdanwala