This is one of the favourite 'alu ki sabzi' that my family would love for breakfast with Puri or Luchi (in bengali) The recipe came up when I tried Tarla Dalal's Tandoori Aloo. I made my own modifications to it and the result goes (Never mind the shape of the puri guys):
Potatoes - 3 medium diced into 1/2" cubes or small potatoes can also be used
Turmeric powder - 1/2 tsp
Cream - 1 tbsp
Egg - 1 (Optional, but all those non-veggies better not skip this ingredient)
Kasuri Methi - 2 tsp
Salt - to taste
Oil - 1 tbsp
For the masala:
Red chillies - 2-3 (Depending on how spicy you would want it)
Ginger - 1"pice
Garlic - 4-5 cloves
Coriander seeds - 3 tsp
Cumin seeds - 2 tsp
Grind the above ingredients to a fine paste with a little water.
1. The original recipe suggested deep frying the potatoes. But I
take 1 tbsp oil in a kadai. Add the potatoes, salt and stir fry on a high flame for some time. Then cover the kadai and let the potatoes cook on a low flame. Once the potatoes are fully cooked, remove them from oil and keep aside. The remaining oil can be used for the main dish. This is how the potatoes would look at this stage:
2. In the remaining oil, add the ground masala and turmeric powder. Saute it for a min till the raw smell goes away.
3. Add cream and the potatoes. Adjust salt at this stage if required.
4. Break an egg and pour it on top. Stir well so that the egg is evenly scrambled.
5. Add kasuri methi and stir well again.
6. Serve hot with Puri or Chapathi.