Ingredients:
Small potatoes 1/2 kg
Medium size onion 1
Fine yogurt 2 cup
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Asafoetida a pinch
Bay Leaves 4-5
Milk 1/2 cup
Ghee/oil 4 tbsp.
1 tsp sugar
Salt to taste
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2
Few coriander leaves
Steps:
Take all the spices and grind it in a blender to make fine powder.
Wash and prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.
Boil till half done.
Peel the potatoes and dry them on a cloth. Then heat the oil.
Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside, till it gets golden brown.
Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
Add the garam masala prepared initially to this mixture and cook for 2-3 minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
If you find the gravy too thick, you can add some water.
Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas before whistle.
Garnish it with green coriander leaves and serve hot with parathas, roti or rice ..
Small potatoes 1/2 kg
Medium size onion 1
Fine yogurt 2 cup
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Asafoetida a pinch
Bay Leaves 4-5
Milk 1/2 cup
Ghee/oil 4 tbsp.
1 tsp sugar
Salt to taste
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2
Few coriander leaves
Steps:
Take all the spices and grind it in a blender to make fine powder.
Wash and prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.
Boil till half done.
Peel the potatoes and dry them on a cloth. Then heat the oil.
Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside, till it gets golden brown.
Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
Add the garam masala prepared initially to this mixture and cook for 2-3 minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
If you find the gravy too thick, you can add some water.
Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas before whistle.
Garnish it with green coriander leaves and serve hot with parathas, roti or rice ..
