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Preparation Time : 15
Cook Time : 35
Total Time : 50
1 large Onion, finely chopped 3/4 cup thick Curd (yogurt) 1 Bay Leaf 1 tsp sabzi masala to give an extra taste 1 pinch Asafoetida 1 teaspoon Red Chilli Powder 1/4 teaspoon Turmeric Powder 1 tablespoon Ginger Garlic Paste 1 tablespoon Coriander Seeds 1/2 teaspoon Cumin Seeds 1 pod Green Cardamom 1 small piece of Cinnamon 4 Cloves 8-10 Cashew Nuts 1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves) 1 teaspoon Sugar (optional) 5 tablespoons Cooking Oil 2 tablespoons Coriander Leaves, chopped Salt
Peel boiled potatoes and prick them with a fork. 2.Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate. 3.Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use. 4.Heat remaining 3 tablespoons oil in the same kadai over medium flame. Add a pinch of asafoetida, bay leaves and finely chopped onion. Sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds. 5.Add dry mix powder (prepared in step 3) and sauté for a minute. 6. Beat curd n mix well into the kadai. 7. Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate, for around 2-3 minutes. 8.Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low flame for 2 minutes.9. Add 3/4 cup water n take a boil. 10. When it starts to boil, cook covered on low flame until you get the desired consistency of gravy, it will take around 3-4 minutes. Turn off the flame and transfer it to a serving bowl. 11. Garnish with coriander leaves.
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