Step 1

Wash and cut potatoes into 4 and pressure cook for 3 whistles with little water.

Step 2

Cool down, peel and keep it roughly mashed. Don't mash completely, just break into pieces roughly.

Step 3

Heat kadai with oil and temper with the items given under ‘To temper’ table.

Step 4

Add green chillies, ginger, thinly sliced onion (lengthwise) and fry until transparent. Take care not to burn it or change its colour. Just let it turn transparent.

Step 5

Add carrots and fry for a minute in medium flame.

Step 6

Add 3 cups water, turmeric, salt and sugar. Bring to boil.

Step 7

Add the mashed potatoes. You can mash one or two pieces completely to make the masala thick as it boils.

Step 8

Continue to boil for 10 minutes in medium flame or until the masala gets thick in consistency.

Step 9

You can add corn flour dissolved in 2 tbsp of water towards end to make the masala look homogeneously thick.