Small potatoes 500 gms
For the gravy
Onion grated 2 nos Cumin seeds 1 tsp Coriander seeds whole 1 tsp Peppercorns 4-5 Cashewnuts 1 tbsp Poppy seeds 1 tsp Brown cardamom 2 nos Desiccated coconut 1 tsp (optional) Garlic paste 1 tbsp Ginger paste 1 tbsp Dry red chillies 2 nos Yogurt/curd beaten 3/4 cup Garam masala 1/2 tsp Ghee/margarine 3 tsp Red chilli powder 1 tsp Water 1 cup approx. Turmeric powder 1 tsp Kasoori methi 1 tsp Salt To taste
- Peel, wash and prick potatoes with a fork. Soak in salted water for 1/2 an hour. Remove from water and wipe until dry.
- Deep fry on medium fire until brown and tender.
For the gravy
- Roast cumin seeds, coriander seeds, peppercorns, cashewnuts, poppy seeds, brown cardamom (without the skin), and coconut on a griddle on slow fire for two minutes.
- Grind the roasted mixture along with ginger, chillies and garlic to a paste.
- Heat ghee. Add onions. Cook till brown.
- Add the ground paste, kasoori methi, turmeric and cook for 2-3 minutes.
- Add beaten curd gradually. Cook till oil separates.
- Add water. When it boils, add fried potatoes. Add salt.
- cook on slow fire until the potatoes are cooked. The water should dry and form a thick paste around the potatoes.
- Sprinkle garam masala. Serve hot with rotis/naan.
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