INGREDIENT

2 medium size potatoes

3/4 cup fresh or frozen fenugreek leaves wash and finely chopped

2 tablespoon dairy free yogurt (you can also use dairy yogurt if are able to eat dairy products)

1 tablespoon chickpea flour

2  tablespoon oil corn or canola/ or oil of your choice

1/4 teaspoon ajwain seed

1 teaspoon cumin seed

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder (optional give nice taste)

1  teaspoon red Kashmiri chili powder (it is not spicy but for color)

Juice from 1/2 fresh lemon/ or lime ( do not use lemon/lime juice if you are using dairy yogurt)

1/4 cup  coriander/cilantro leaves washed and  finely chopped

1 green chili wash and chopped ( optional )

4 curry leaves (optional)

salt to taste

METHOD

1: Boil potatoes in salt water for 7-8 minutes or you can  use a pressure cooker on high heat for  3 whistles.  Whether boiled or cooked in pressure cooker, the potatoes should be soft enough for a knife or fork to easily go through the flesh.  They should not be mushy.

2: Let potatoes cool then peel the skin off.  Cut them into  one inch  pieces.

3: Whisk  yogurt, chick peas flour  and lemon juice (if using) together and put aside. Put pan on  the stove on medium low heat and add oil.   Let the oil heat for 1-2 minutes then add ajwain seed, fenugreek leaves, green chili and cumin seeds,  Let them fry for  a few seconds.

3: Add in yogurt mixture in and  one cup of  water.   Mix well and then add potatoes.   Now mix in tumeric, red chili powder (optional), Kashmiri chili powder,  and 1/2 of the coriander leaves.

4: Let the mixture cook for 3-5 minute.   If it is too thick, add a 1/2 cup of water.   Make sure the potatoes are fully cooked.  Cover the pot and let simmer for one minute.  Garnish with coriander/cilantro leaves and serve.

Our potatoes is ready to serve,

Note: These  are vegan,  gluten free, dairy free, and nut free. You can eat with rice ,quinoa ,or gluten free bread, roti  or naan .