Ingridients
- Aloo or Baby Potatoes – 8 or 9
- Onions – 1 large
- Tomatoes – 2 medium sized
- Yogurt – 3 heaped tsps
- Green Chillies – 4
- Cumin seeds – 1/2 tsp
- Cloves – 4
- Cinnamon stick – 1 long stick
- Cardamom – 1 or 2
- Turmeric powder – 3/4th tsp
- Red Chiili powder – 1n1/4th tsp
- Garam Masala powder – 1/2 tsp
- Salt – 1n1/2 tsp
- Coriander leaves/Cilantro – for garnish
Method
- In a deep dish with water, add about a tsp of salt and
boil the un-peeled potatoes for about 10 to 12 mins. Drain all the water
and peel the potatoes now. (The skin should come off easily now.)
- In another dish or skillet, heat about 2 tsps of oil.
Add cumin seeds, cloves, cinnamon stick and split-open cardamom pods.
Saute for a couple of minutes. Now, add chopped onions and green chillies.
Saute well for atleast 6 to 8 mins until the onions are translucent or
palely brown. Now, add the spices – turmeric, red chilli powder, garam
masala powder and salt. Saute for a couple of minutes.
- At this time, chop/dice the tomatoes and add to the
onion mixture. Let cook until the onions are soft and tender. Turn off the
stove and let the mixture cool for at-least 5 mins.
- In the meanwhile, take a pan and add about a tsp of oil
and a pinch of turmeric powder. Add the potatoes and fry for a few minutes
to get a nice golden color on the potatoes. You could also skip this step
and instead follow the traditional method of deep frying the potatoes.
- In a blender, take the onion-tomato mixture (be sure to
leave out the cinnamon stick if it’s too hard for the blender) and blend
into a smooth mixture. Add about 1/2 cup water and 3 heaped tsps of
yogurt. Further blend for a minute or so. Empty the gravy back into the
skillet.
- Add, the fried baby potatoes to the gravy skillet.
Cover with a air-tight lid or place a lid and seal off the gaps with some
dough. Let the potatoes further cook in the gravy to take in all the
flavors of the gravy. Kepp the stove on low-medium heat and let it simmer
for 8 to 10 mins.
- Remove the lid, check for salt and adjust if needed. Turn off the stove and empty the curry into a serving dish and serve with roti.
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