Add ginger-garlic paste, turmeric powder, red chilli powder, dhania powder, garam masala powder, salt, jeera powder, 1/4 cup chopped coriander and mix well. Let the masalas coat the potatoes, keep a side for 10 mins.
Heat oil in a kadai. Add cumin and mustard seeds. When it starts crackling, add curry leaves and the potatoes.
Keep sauteing it occasionally. When potatoes are 3/4 done, add curds and let it cook for 4-5 mins till the potatoes are cooked.
Garnish with chopped coriander and serve with parathas or rice.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.