This is a very popular vegetarian dish and liked by all. It goes very well with chapathi/ poori/ rice preparations.
Ingredients:
Small potatoes/ baby potatoes – 300 Gms,
Jeera – 1/4 Tsp,
Green chilli – 3,
Dhania seeds – 1,Tablesp,
Pepper corns – 8,
Desi ghee – 3,Tablesp,
Ginger – 1/4″piece,
Salt,
Curd – 3 Tablespoons, whisked well.
Curry leaves – 6 to 8,
Bay leaf – 1,
Sompu / saunf – 1/8 Tsp,
Sugar – A pinch,
Cloves – 3, Cinnamon – 1/2″ piece. 2, cardamom – 2,
Chopped coriander leaves – 1,Tablesp,
Cashew nuts for garnishing,
Method:
1).wash potatoes, par boil them in salted water. Peel and Prick them on all sides.
2).Heat a tablespoon of ghee, fry potatoes till light golden in colour. Keep them aside.
3).Heat a tsp of ghee, fry dhania seeds, saunf, pepper and jeera .Grind them with chillies into a smooth paste.
4).Add curds and salt to the ground paste. Add fried potato to this marinade and keep it for 30 min.
5).Heat remaining ghee in a thick bottomed pan and add curry leaves, cloves, Cinnamon, cardamom, bay leaf, and marinated potatoes with a pinch of sugar.
6).Add little hot water ,mix and cover the pan with lid. Let it simmer on slow fire till potatoes are tender and gravy is thick.
7).Garnish with toasted cashew pieces and chopped coriander.
8).Keep it covered till ready to serve.
Tip:
If small potatoes are not available use the normal ones by cutting them into convenient sizes.