Spicy and Tangy
Cook this tangy Indian potato classic and have it with rotis or rice.
  1. Crush ginger, garlic and green chilli in a grinder.
  2. Heat oil in a pan over medium heat and once hot add cumin seeds.
  3. As the seeds change color, add the ginger, garlic and chilli paste and the bay leaf.
  4. Saute for a minute.
  5. Add peanuts and sesame and saute for another minute.
  6. Add chilli powder and turmeric and stir.
  7. Add beaten curd, sitr and cook for two minutes.
  8. Add the potatoes and salt and stir until potatoes are coated with the gravy.
  9. Cook for three to four minutes, stirring occasionally.
  10. Place sabzi in serving dish, garnish with whole coriander leaves and serve.