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baby potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add a nutritious twist while regular potatoes are more economical.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: buttermilk

Coconut yogurt is dairy-free while buttermilk is often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can reduce costs.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide similar heat while red pepper flakes are often more accessible.

Peel and slice the potatoes into 1/2 inch cubes.

Fry the potatoes in medium-high heat until cooked through, about 5 minutes.

Use a slotted spoon to take the potatoes out and drain excess oil on paper towel.

Dry roast sesame seeds in a pan for about a minute until they pop and change color.

Grind the roasted sesame seeds, coconut powder, green chilies, and ginger with a little water to make a fine paste.

Mix coriander powder, fennel seed powder, turmeric, red chili powder, paprika, and yogurt into the sesame and coconut paste.

Heat oil in a pan over medium-high heat, add cumin seeds and let them crackle.

Add asafoetida and besan (gram flour), and dry roast for a few seconds.

Add the prepared paste to the pan and stir-fry for a minute until it leaves oil from the sides.

Add the fried potatoes to the spice mixture and mix well.

Add 1/2 cup of water and salt, then bring to a boil.

Cover the pan and let it cook on low-medium heat for 7-8 minutes, adding more water if a thinner gravy is desired.

After 7 minutes, check the potatoes, then add cilantro and garam masala, mixing well.

Turn off the heat and cover for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens