Directions
Ingredients
- Baby Potatoes – 2 cups
For Curry
- Oil तेल – 3 tbsp
- Bay leaf तेज़ पत्ता – 1no
- Black cardamom बड़ी ईलाईची – 2 nos
- Cardamom ईलाईची – 4 nos
- Cinnamon दालचीनी – 1small stick
- Cloves लौंग – 2 nos
- Peppercorns काली मिर्च – 4 nos
- Cumin जीरा – 2 tsp
- Onion sliced प्याज़ – 1cup
- Ginger paste अदरक – 1/2 tbsp
- Cashew nut paste – काजू पेस्ट 4 tbsp
- Oil – for frying
- Garlic paste लहसुन – 1/2 tbsp
- Dash of water पानी
- Turmeric हल्दी – 1/2 tsp
- Chilly powder लाल मिर्च – 1 tsp
- Cumin powder जीरा पाउडर – 1/2 tsp
- Coriander powder धनिया पाउडर – 2 tsp
- Green chilly हरी मिर्च – 1 no
- Curd – दही 1 1/2 cup
- Salt – नामक to taste
Steps
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1
Done
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Peel, wash and pat dry the baby potatoes. Heat oil and deep fry till the potatoes are brown on the outside and completely cooked. |
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2
Done
|
In a deep vessel heat oil & add bayleaf, black cardamom, cardamom, cinnamon, cloves, peppercorn and cumin. Once they splutter add sliced onions. Cook the onions till they turn brown. Now add ginger and garlic paste and give a quick stir. |
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3
Done
|
Add a dash of water followed by turmeric, chilly powder, cumin powder, coriander powder & chopped green chilly. Give a quick stir. Now add whisked curd. |
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4
Done
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Turn the flame to high and keep stirring till the curd gets a boil. Cook till the oil surfaces. At this stage turn off the heat and let it cool a little. Grind the entire curry into a fine paste. |
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5
Done
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Strain the curry into a pan. Add 2 cups water to the curry and bring it to a boil. Add salt and cashew nut paste and cook for 2 minutes. Add the fried potatoes, kasoori methi powder and sugar. Cook for 5-10 minutes. Add cream and immediately turn off the gas. |
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6
Done
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Stir and serve hot. |
