Ingredients

• 4               med potatoes
• 4               tbsp vegetable oil
• 1/4            tsp mustard seeds
• 1/4            tsp fenugreek seeds
• 1/4            tsp cumin seeds
• 5               curry leaves
• 1               tsp dhana jeera
• 1/4            tsp turmeric powder
• 1               tsp salt
• 1               tsp green masala
• 1               tbsp tomato paste
• 1               tbsp lemon juice or
• 1/4            tsp citric acid
• 1               tbsp chopped cilantro

Instructions

1. Peel and cube the potatoes to 1/2 inch cube.
2. In a medium saucepan heat the oil, add curry leaves, mustard seeds, fenugreek seeds and  cumin seeds.  When the seeds start to pop add the potatoes,  rest of the spices and tomato paste.  Mix well.
3. Turn the heat to medium, cover the saucepan and let the potatoes cook for about 15 minutes or till the potatoes are soft.
4. Decorate  with chopped cilantro before serving.
5. Serve with chapatti.