Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Sticks | Cinnamon | |
| 6 | Nos | Cloves (spice) | |
| 0.75 | Teaspoon | Saunf - Fennel Seeds | Saunf |
| 0.5 | Teaspoon | Ginger Powder | Soont |
| 4 | Nos | Cardamoms | Green - choti elaichi |
| 1.5 | Teaspoon | Chilly Powder, Red | |
| 0.5 | Tablespoon | Flour, Gram /Chana Ata | |
| 1.5 | Teacup | Curds | |
| 3 | Teaspoon | Mustard Oil | |
| 600 | nos | Potatoes | Small size |
Method
Grind together, the cardamoms, cloves and cinnamon. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a wok, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. Add salt, gram flour and 1 cup water and mix with the curds.. Whisk well, until smooth and free of lumps. Reheat 4 table spoons of the same oil in another pan. Add red chillies and green cardamoms and fry for a minute. Remove from flame, allow to cool slightly and then pour into the Curds, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with ginger powder, fennel and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
