 Preparation Time: 20 minutes Cooking Time: 15 minutes Serves: 3 Ingredients 9-10 small potatoes 4 big tomatoes 3 onions chopped 4-5 cashews 1 inch cinnamon 4-5 cloves 1 teaspoon garam masala 1/2 teaspoon black salt 1 teaspoon pepper 1/2 teaspoon of fennel/saunf powder 3 teaspoon red chilly powder 1 teaspoon turmeric powder 2 teaspon ginger-garlic paste Salt 2 tablespoon fresh cream/curd 2 teaspoon ghee or oil Method Parboil potatoes. Add salt while boiling. Peel the skin and keep it aside. Chop tomatoes and blend it to make puree. Soak cashews in water for 15-20 minutes. Blend onions and cashews to make the paste. Take a kadai and heat oil. Fry potatoes for 2-3 minutes and keep aside. In the same oil add cinnamon, cardamom and cloves and stir it 2-3 times. Add onion paste, ginger-garlic paste and saute it for 2-3 minutes. Add tomato puree, garam masala, black salt, pepper, red chilly powder, turmeric powder, saunf powder, salt and cook for about 2-3 minutes. Add 1 cup water and cook for 3-4 minutes more. Add potatoes and simmer it for 5 more minutes. Add little water if it is too thick. Serve hot with parathas or rotis. |    |
Meal Time > Veggies/Subjis >