Ingredients
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500 gm : Potatoes (small)
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1½ cup : Yogurt (Dahi)
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½ tbsp : Gramflour (Besan)
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4 no : Green cardamom (Chhoti Elaichi)
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½ tsp : Dry ginger powder (Soonth)
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¾ tsp : Fennel seed powder (Saunf)
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5 no : Cloves (Laung)
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2 no : Cinnamon sticks chutney (Daalchini)
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1 ½ tsp : Chilli Powder
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Sarson (mustard) oil for frying
Method
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Grind together - bari elaichi, laung and daalchini. Put aside until further
use.
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Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3
time with thin wooden toothpick.
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Heat oil in a kadhai, fry potatoes on medium heat until floating on top and
golden brown in color. Drain excess oil and keep aside.
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To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and
lump-free.
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Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti
elaichi and fry for a minute. Remove from flame, allow to cool slightly and
then pour into the dahi, stirred continuously. Return to flame and bring to a
boil, again stirring continuously. Add potatoes along with soonth, saunf and
ground masala. Cook over medium heat for 5-10 minutes or until the curry
thickens.
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Serve hot accompanied by boiled rice.
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