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Preparation Time : 15
Cook Time : 15
Total Time : 30
Baby Potatoes , Boiled , Peeled And Deep-Fried 16-18 nos
Roughly Chopped Tomatoes 4 cups
Oil 2 tbsp
Cloves (Laung / Lavang) 4 nos
Cinnamon (Dalchini) Sticks 2 nos
Cardamoms (Elaichi) 2 nos
Salt To Taste 1 pinch
Sugar 1/2 tsp
Fresh Cream 2 tbsp
Finely Chopped Coriander (Dhania) 2 tbsp
Roughly Chopped Onions 2 cups
Green Chillies , Roughly Chopped 4 nos
Garlic (Lehsun) Cloves 10 nos
Broken Cashewnuts (Kaju) 1/4 cups
Fennel Seeds (Saunf) 2 tsp
turmeric powder 1/4 tsp
Whole Dry Kashmiri Red Chillies 6 nos
Cumin Seeds (Jeera) 1 tsp
For The Garnish : Finely Chopped Coriander (Dhania) 1 tbsp
Combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool. also make a paste of onion garlic nd green chilli.
Blend in a mixer to a smooth purée. Keep aside.
Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes.
Add the fried potatoes and cook on a medium flame for 1 to 2 minutes. Garnish with coriander and serve hot with naan or parathas.
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