Prep Time: 10 min Cooking Time: 1 hour Serves: 4
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, 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 a tablespoon oil in a pan and shallow fry the potatoes until lightly golden brown by sprinkling some garam masala and set aside.
Making The Gravy:
Coarsely grind the tomatoes, garlic, ginger paste and the soaked red chillies and keep aside, (finely chop the soak chillies before adding to the blend).
Heat the oil in a pan, add the cumin seeds, asafoetida, onions, butter and ¼ tsp salt, cook until golden brown, stirring continuously.
Now add both the tomato purees, 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.