This is another favorite dish that my in laws really enjoys It is also wonderfully spicy without really over doing it. So I have embelished it somewhat and I really like how it tasted and this is funny I think it is because a lot of Indian and Pakistani stores too are carrying maggi and knorr products. From what I have heard in Pakistan from my family is that maggi is all of the rage there. Enough of chatter for now because I am going to show you how I made this dish.
I added 1/4 cup of olive oil to my cast iron skillet. It is like how you make smothered potatoes really and it is very delicious. I added 1 pinch each of hing and and cumin seeds. I waited until the cumin seeds crackled and added 1 small onion or shallot cut in half moon slices and cooked them until they are golden.
I added 1 pinch each of anar dana (pomegranate seeds), turmeric, pink salt and red chili powder. I stirred and added 1 chopped roma tomato and cooked it on low heat until it was mushy. I added 3 dashes of maggi or knorr aroma then stirred and added 1/2 cup of water.
I washed and peeled and sliced up to 6 potatoes and added it to the masala (spicy) mix and stirred to combine then put the lid on while it is still at low heat. I cooked it for 20 minutes or until done. Crunchy potatoes can taste yucky so it is best if you keep checking every few minutes to make sure it is cooking evenly. When the potatoes are nice and soft and the slices are breaking up easily, I add 1 pinch of cilantro at the end then I shut off my stove and cover the skillet for 10 minutes. It is ready to consume at this point.
We eat this with plain yogurt and chapati.
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