Ingredients
Baby Potatoes -15
kashmiri red chillies - 6 to 7 (replace it with 2 tsp paprika)
Oil To fry
Ginger powder -1/2 tsp
Cloves -3
Green cardamom - 2
Turmeric powder - 1/4 tsp
Salt To taste
Yogurt - 1 cup
Garam masala - 1/2 tsp
Asafoetida - 1/4 tsp
To Roast
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Method
Soak the red chillies in hot water for 20 minutes.
Clean the potatoes and prick it with a fork on all sides and boil it with some salt and turmeric.Avoid overcooking the potatoes.Once done peel off the skin and set aside.
Heat a pan on medium heat and dry roast the items given under 'To roast" and grind it to a fine paste along with soaked red chillies and ginger powder.
Heat oil in a pan over medium high and gently fry the potatoes until golden color.
Heat oil in a pan and add asafoetida and add the ground paste with little water and let the spices cook for 2 minutes.Whisk yogurt and add it to the pan and give it a quick mix so that yogurt doesn't curdle.Add the fried baby potatoes along with salt and some water.Let the mixture boil for another 5 to 7 minutes and reach a gravy consistency .
Toast the cloves and green cardamom for few seconds.Using a mortar pestle pound it coarsely.
Add garam masala and the coarsely ground clove,cardamom to the gravy and give a gentle mix.
Serve it hot with Roti / Naan or Over a bed of Basmati rice.
Superb
ReplyDeleteThank u Sahana
DeleteSuhana it looks great , Can you tell for how many people it serve
ReplyDelete