Cutting & Chopping

1. Peel & finely dice onion.

2. Peel & finely dice fresh ginger root or grate using ginger grater.

3. Vertically slit open jalapeno and de-seed it.

Boiling Potatoes

1. Boil potatoes with 1 cup of water in pressure cooker. Potatoes can also be boiled in covered sauce pan. If cooking in sauce pan, add more water to prevent drying out.

2. Peel boiled potatoes and cut in ½ inch cubes.

Preparing Herb & Spice Mix (Layering Technique)

Layer 1
Heat 1 Tablespoon of oil in wok OR sauté pan.

Layer 2
When oil is heated, turn heat to medium and add entire contents of Gold Pack to roast spices. Continue on medium heat, stirring often, till you smell slight aroma of roasted spices. It will be just 15-20 seconds if oil is hot enough.

Layer 3
Add diced onion, diced ginger and de-seeded jalapeno to roasted spices. Continue on medium heat, stirring often, until onion becomes evenly translucent and ginger loses its pungent smell and start smelling nutty & little sweet.

Layer 4
Add entire contents of Black Pack, 1 teaspoon of salt & ground red chili (optional, according to taste) and roast on medium heat for 1 minute, stirring gently and mixing well.

Layer 5
Add boiled & chopped potatoes to the herb and spice mix and mix it well. Sauté for 3 minutes stirring often. Add ¼ cup of water, mix it well, cover the wok/ pan with lid and cook for another 5-10 minutes till potatoes are cooked to desired texture.