Prep Time: 10 min Cooking Time: 1 hour Serves: 4
Ingredients:
500 grams Baby Potatoes
2 Small Onions Very Finely Chopped (preferably Indian Onions)
2 Tomatoes Finely Chopped
20-25 Big Garlic Cloves Finely Chopped
1 tbsp Ginger Paste
1 tbsp Tomato Puree
4 Dry Red Kashmiri Chillies
2 Dry Red Chillies
2 tbsp Oil
1 tbsp Butter
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric powder
1 tsp Red Chilli Powder
1½ tsp Coriander-Cumin Powder (Dhana Jiru)
1 tsp Garam Masala
½ tsp Taj Laving Masala
½ tsp Raw Honey
Salt to taste
2 tbsp Coriander Leaves Chopped
Preparation for Potatoes:
Soak both the dry red chillies in hot water for half an hour.
Wash the potatoes and prick them on four sides with a fork or a toothpick to ensure they get cooked from the inside. Boil the potatoes in water with 2 tsp of salt until cooked. Remove them from water and peel them; prick them four more times.
Allow to air dry. Heat oil in a frying pan and fry the potatoes until lightly golden brown, then set aside.
Making The Gravy:
Coarsely grind the tomatoes, garlic and soaked red chillies and set aside. (Finely chop the soak chillies before adding to the blend)
Heat the oil in a pan. Once hot, add the cumin seeds, asafoetida, onions, butter, and ¼ tsp salt. Cook until golden brown, stirring continuously.
Add both the tomato purees, ginger paste, turmeric, chilli powder, coriander-cumin powder, garam masala, taj laving masala, honey, and salt, mix well, and simmer on a low flame until the oil separates for about 5-7 minutes.
Add the potatoes to combine with the sauce and simmer on low flame for 3-5 minutes, occasionally stirring until the potatoes are warm.
Sprinkle some coriander leaves, enjoy hot with either paratha, tandoori naan or jeera rice.
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