Add coriander seeds, garlic, green chili, fresh cilantro, ginger, and salt to a blender. Pulse until you have a coarse paste consistency and set aside.
2
Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves to create a fragrant tempering.
3
Add the prepared spice paste to the pan and sauté until aromatic.
4
Stir in turmeric powder and cook for about one minute.
5
Lightly mash the boiled potatoes and add to the pan. Mix well with the spices to ensure all flavors are absorbed into the potatoes.
6
Add a little water to adjust the consistency and simmer for about five minutes.
7
Add lemon juice, sugar, black salt, and garam masala. Mix well. The sugar balances the flavors and creates that signature street-style sweet and spicy taste.
8
Heat butter in another pan and add red chili powder.
9
Cut the pav rolls in half and toast them in the butter mixture until golden and crispy.
10
Serve the hot potato curry alongside the buttered toasted pav rolls with sliced onion and lemon on the side.
PrimedTableBETA
