PREPARATION

1. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 1 tablespoon ginger garlic paste and roast for 2 - 3 minutes.

2. Add 150 grams onions and stir until the onions has softened and turned translucent.

3. Now, add 1/2 teaspoon turmeric and mix well.

4. Add 150 grams tomato and saute 2 - 3 minutes.

5. Add 1 teaspoon salt, 1/2 teaspoon red chili and mix.

6. Add 300 grams boiled potatoes, stir well coating the potatoes in the tomato gravy.

7. Then, add 450 grams water and stir well.

8. Add 100 grams sev and cook for 5 - 10 minutes.

9. Garnish with coriander.

10. Serve.