Updated: 5 days ago
Prep Time: 10 min Cooking Time: 1 hour Serves: 6 Ingredients: 1 kg Baby Potatoes
2 Onions Finely Chopped
3 Large Tomatoes Finely Chopped
½ cup Finely Fresh Grated Coconut
15 Cashew Nuts
2 Green Chillies Chopped
2 tbsp Ginger Paste
1 tbsp Garlic Paste
1½ tbsp Tomato Puree
2 tbsp Oil
½ tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric powder
2 tsp Kashmiri Chilli Powder
2 Kashmiri Chillies
5 Green Cardamom
½ tsp Black Pepper Cones
1 tsp Kasuri Methi
½ tbsp Garam Masala
1 tbsp Honey
Salt to taste
2 tbsp Coriander Leaves Chopped
Oil for deep-frying Preparation for Potatoes:
Wash the potatoes, prick them on four sides with a fork or a toothpick to ensure they get cooked from inside as well. Boil the potatoes in water with 2 tsp of salt until cooked. Remove them from water and peel; prick them four more times.
Allow to air dry, heat oil in a frying pan, fry the potatoes until lightly golden brown and set aside.
Making The Gravy:
Heat the oil in a pan by adding the kashmiri chillies, cinnamon, clove, cardamom, black pepper cones and cashew nuts, sauté for a minute, then add the mustard seeds, cumin seeds and asafoetida.
Add the onions and green chillies, cook until soft and translucent, stirring continuously.
Now add half of the grated coconut, ginger paste, garlic paste; cook the coconut until brown.
Add the kasuri methi, turmeric powder, kashmiri chilli powder, garam masala, honey, salt, mix well and sauté for a minute; remove from heat and cool down.
In a blender, blend the onion mixture to a smooth paste by adding ⅓ cup of water and pour back into the pan. In the same blending jug, blend the chopped tomatoes to a puree and pour it in the pan as well.
Add the tomato puree, mix well, bring it to a boil; add the potatoes and the remaining coconut, stir well, and simmer on low heat for 8-10 minutes.
At this stage, the gravy must be thick and potatoes fully cooked.
Sprinkle some coriander leaves and grated coconut, enjoy hot with either paratha or tandoori naan and jeera rice.