1. Cut the potato into halves n pressure cooked

2. Drain the potatoes and keep them in cool water bowl for a while. Once cooled enough to handle, peel and cube the potatoes into chunks. Transfer to a large bowl.

3. To the bowl, add yogurt, chopped onion, chopped green chillies, kashmiri red chili powder n turmeric pd.

4. Mix everything well. If the yogurt is too thick, add little water to help mix everything.

5. Heat mustard oil in a small pan. Add fenugreek seeds, slitted green chillies

N salt to the hot oil. Adjust the heat as needed and as fenugreek seeds start to turn dark, turn off the heat.

6. Pour the hot oil with fenugreek and slitted green chilies to the bowl.

7. Mix everything together, adjust the seasoning and garnish with chopped coriander leaves.

Enjoy the salad room temperature or serve it chilled.
I like to prefer with garmagaram roti, but you can have with cooked rice also 😋.

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