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Written by Ahila
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Baby potatoes cooked in a spiced tomato-curd gravy.
Ingredients:
15 Baby Potatoes
1 Onion chopped
1 1/2 Tsp Ginger-Garlic paste
4 Cashewnuts
2 Tomatoes
1/2 Tsp Chilli Powder
2 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/2 Cup Curd beaten
1 Tbsp Kasoori Methi
Oil to deep fry
Salt to taste
Preparation:
- Peel the skin off the potatoes and prick it with a fork.
- Deep fry the potatoes till golden brown and keep aside.
- Poke the tomatoes with a fork few times and microwave it in a bowl for 3 minutes.
- Remove the tomato skin and grind it in a blender along with chilli powder, coriander powder, turmeric powder, garam masala powder and cashews.
- Heat 2 tsp oil, add chopped onion, little salt and ginger-garlic paste.
- Fry till golden brown.
- Add tomato paste along with beaten curd.
- Cover and cook in low flame till oil floats on top.
- Add fried potatoes, salt and 1 1/2 cups water.
- Bring it to a boil and cook in low flame for 15-20 minutes.
- Add kasoori methi which is crushed between the palms.
- Mix and cook for 3 more minutes.
- Serve hot with chapathi.
Ease of Preparation: Easy
No. of Servings: 5
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