Directions
Ingredients
- Oil – 4tbsp
- Black cardamom – 2no
- Heeng (asafoetida) – ½ tsp
- Green chilli slit – 2nos
- Cumin – 1½ tsp
- Bay leaf – 1no
- Baby potato (peeled) – 4cups
- Onion chopped – 1cup
- Ginger Garlic paste – 1½ tbsp
- Turmeric – 1tsp
- Chilli powder – ¾ tsp
- Coriander powder – 1tbsp
- Curd – 1 cup
- Salt – to taste
- Green chilli – 1no
- Bhuna Besan (roasted gram Flour) – 1½ tbsp
- Water – ¼ cup
- Water – 1cup
- Kasoori Methi (fenugreek) – 2tsp
- Coriander chopped – handful
- Desi Ghee – 1tbsp
Steps
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1
Done
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Place the peeled baby potatoes in cold water for 20 mins. In the meantime heat oil in a pan and add black cardamom, heeng (asafoetida), green chilli, cumin, bayleaf and give a stir. |
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2
Done
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Once the cumin cracked add chopped onions and cook them till they brown. At this stage add the ginger and garlic paste and cook for 2-3mins. |
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3
Done
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Sprinkle turmeric, chilli powder, coriander powder and give a quick stir. Add in whisked curd and turn the heat to high and stir continuously till the curd gets a boil. Now cook the masala till oil oozes and comes to surface. |
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4
Done
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Drain water from potatoes and add them to the masala along with some salt. Cook them for 5minutes and you may add some extra green chillies at this stage if you want to spice it up a bit. Lower the heat and cover and cook the potatoes for 15mins. |
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5
Done
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After 15mins remove the lid and add a dash of water if required and mix them. In a separate bowl mix together bhuna besan with ¼ cup water. Pour this over the potatoes and mix them. This will thicken the masala/curry. Once it gets thick add another cup of water to it and cook till potatoes are tender. |
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6
Done
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Add Kasoori methi leaves, chopped coriander and a tbsp of ghee. Stir and serve them hot with Indian breads. |
