Small potatoes 10-12 nos Cloves 4 nos Poppy seeds 2-3 tsp Green cardamoms 2 nos Green chillies 2 nos Fresh root ginger,grated 1 tbsp Garlic 3 cloves Yogurt 150 ml Ghee/butter 50 gms Grated onions 2 nos Coriander powder 1 tbsp Cumin powder 1 tsp Chilli powder 1 tsp Turmeric powder 1/2 tsp Water 450 ml Peas 100 gms Fresh cream 2 tbsp Salt To taste
Note:If you like, you can fry the potatoes first until golden brown and then add to the curd mixture. Try both the ways and see the difference.
- Scrub, scrape or peel the potatoes, then prik them thoroughly using a fork. Place the potatoes in a vessel, cover with cold water and allow to soak for about 10 minutes.
- Grind the cloves, poppy seeds, cardamoms, chillies, ginger and garlic to a paste.
- Drain the potatoes, mix them with the yogurt, prepared paste and salt. Allow to stand for 1 hour.
- Melt the butter or ghee in a heavy-bottomed pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chilli powder and turmiric powder. continue to fry for 3 minutes.
- Stir in the potato mixture and water. Cook uncovered until the potatoes are tender. This may take about 20 minutes.
- Add the peas, cream and stir well and cook for a few minutes until the peas are tender. Serve hot.
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