Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 2
Tags: Gluten free, Peanut free, Egg Free, Soy Free
Ingredients
Baby Potatoes 100g
|
Onion ½
small
|
Garlic 2
cloves
|
Ginger ½”
piece
|
Curd 2
tbsp
|
Poppy Seeds ¼
tsp
|
Coriander Seeds ¼
tsp
|
Cumin Seeds ¼
tsp
|
Black Peppercorns 2-3
|
Black Cardamom 1
|
Clove 1
|
Desiccated Coconut 1
tsp
|
Grated nutmeg a
pinch
|
Fennel Seeds 1/8
tsp
|
Red Chilli Powder ¼
tsp
|
Turmeric Powder ¼
tsp
|
Salt to
taste
|
Oil for
frying
|
For Garnishing
|
Coriander Leaves (finely chopped) ½
tsp
|
Method
- Peel and prick potatoes all over with a fork and soak in water with 1 tsp of salt for about half an hour.
- Heat oil in a kadhai and deep fry the potatoes on medium heat till brown on all sides. Drain on an absorbent paper and keep aside.
- Dry roast cumin seeds, coriander seeds, fennel seeds, poppy seeds, coconut, clove, black peppercorns, black cardamom, and nutmeg in a pan and grind them to a fine paste.
- Grind together onion, ginger, and garlic to a fine paste and keep aside.
- Heat 1 tbsp of oil in a pan and add onion ginger garlic paste. Sauté till light brown.
- Now add the ground masala paste, turmeric powder, red chilli powder and salt and cook on a low flame till the masala leaves the sides of the pan.
- Add curd and continue to cook on a low flame for another 3-4 minutes.
- Add the fried potatoes, mix well and then add about ¼ cup of water, simmer and cook on a slow fire for another 10 minutes.
- Garnish with chopped coriander leaves and serve hot with naan or parathas.
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