• 4 medium-sized potatoes
  • 2 tablespoons oil
  • 2-3 green chilies, chopped
  • 1 large onion
  • Salt to taste
  • ½ cup water
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 10-15 fresh curry leaves
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¾ teaspoon coriander powder
  • ½ cup California walnuts, chopped
  • Fresh coriander for garnish


  1. Wash and peel the potatoes and chop them into small dices
  2. In a pan, add oil, then add mustard seeds to it and let them pop.
  3. Then add cumin and curry leaves, let them pop too.
  4. Add the green chillies and onions and sauté for about two minutes, then add the diced potatoes and mix well.
  5. Add all the spices and mix for another 5 minutes.
  6. Add salt and water, cover the pan with a lid and let it cook.
  7. Keep mixing every ten minutes till potatoes are fully cooked. Add more water, if required.
  8. Add California walnuts to the cooked potatoes and mix well.
  9. Garnish with chopped coriander and serve hot with chappatis and salad.