Contributed by Mrs.. Lolita Britto
Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 10 | Small | Potatoes | Recipe Base |
| As Required | Cooking Oil | For deep frying | |
| 2 | Tablespoon | Butter | For frying |
| 3 | Medium | Onions | For thickness |
| 2 to 3 | Tablespoon | Coconut - Grated /Desiccated | For thickness |
| 1 | Teaspoon | Kuskus - poppy seeds | for flavor |
| 2-3 | Pods (whole) | Cardamoms | for flavor |
| A small | Piece | Ginger | for tanginess |
| 4-5 | Medium | Chillies Green | for pungency |
| 1 | Teaspoon | Chilly Powder, Red | for pungency |
| 1/2 | Teaspoon | Jeera Powder | for tanginess |
| 2, 1/2 | Teaspoon | Coriander Powder | for tanginess |
| 1/2 | Teacup | Curds | Yogurt - thickens gravy |
| A | Little | Salt | to taste |
| 1 | Teaspoon | Garam-Masala | for pungency |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | chopped |
Method.
Boil the potatoes. Peel them and prick the potatoes with a fork. In a deep frying pan, heat required amount of cooking oil and fry the potatoes till they turn slightly brown.
Drain and set aside.
In a shallow pan heat 2 tablespoons of butter and fry the onions to light brown.
Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
Add the paste to the fried onions. Fry till the oil separates. Add chilli powder,cumin powder and dhania powder and stir for 5 mins. Add the fried potatoes, mix yogurt and salt. Then transfer the lot to a cooking pot with enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.
Now add the garam masala powder and mix well.
Garnish with the chopped coriander leaves.
Eat with chapathi/naan.
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