Ingredients
Baby potatoes
|
15 no
|
Onion
|
1 big
|
Thick Curd
|
¾ cup
|
Ginger garlic paste
|
1 Tsp
|
Turmeric powder
|
½ Tsp
|
Kashmiri chilli powder
|
1 Tsp
|
Asafoetida
|
Pinch
|
Oil
|
2 Tbsp
|
Butter
|
1 Tbsp
|
Bay leaf
|
2
|
Sugar
|
1 Tsp
|
Fresh cream(optional)
|
2 Tsp
|
Coriander leaves
|
few
|
Kasuri methi
|
1 Tbsp
|
For Grinding
Coriander seeds
|
2 Tsp
|
Jeera/Cumin seeds
|
½ Tsp
|
Cardamom
|
1 pod
|
Cinnamon stick
|
Small piece
|
Cloves
|
4
|
Method
1.Wash and boil the potatoes for 15 min by covering the lid. Add little bit of salt.
3.Grind all the ingredients listed above
6.Add chilli powder,grounded masala,turmeric powder,asafoetida,roasted baby potato and salt.Mix well and saute well.
7.Add the thick curd and little required water. Add sugar and allow it to cook for 5-8 mins.
8.Add crushed kasuri methi. Check for salt.
2.Sugar and cream is optional.
2.In a bottomed pan heat oil and add boiled potatoes. Roast until it turns golden color. Shift to kitchen towels.
3.Grind all the ingredients listed above
4.In the pan pan melt the butter and add bay leaves.
5.Add chopped onions and ginger garlic paste.Saute till raw smell goes off.
6.Add chilli powder,grounded masala,turmeric powder,asafoetida,roasted baby potato and salt.Mix well and saute well.
7.Add the thick curd and little required water. Add sugar and allow it to cook for 5-8 mins.
8.Add crushed kasuri methi. Check for salt.
Switch off the flame and garnish with coriander seeds and few teaspoon of fresh cream.Enjoy with hot paratha or naan. We enjoyed with garlic naan.
Note
1.Make sure curd is not sour.2.Sugar and cream is optional.
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