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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Baby potatoes - 1 pkt
- onion finely chopped - 1 large
- Ginger garlic paste - 1 tbsp
- Broken cashew nuts - 2 tbsp
- black cardamom/badi elaichi - 1
- Green elaichi - 2
- cinnamon stick/dal chini - 1 inch
- Coriander seeds - 1 tsp
- whole jeera - 1 tsp
- Fennel seeds/Saunf - 1 tsp
- Yogurt - ½ cup
- turmeric/haldi powder - ½ tsp
- red chilli /lal mirch powder - ½ tsp
- Garam masala powder - ½ tsp
- Water - 1 to
- Salt to taste -
- Chopped coriander leaves for garnishing -
Ingredients
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Instructions
- Rinse the baby potatoes and par boil in a pan for 15 minutes.
- After it cools down peel off the skins and prick them with a fork so that they absorb the masalas.
- Heat a little oil in a frying pan and shallow fry till they are golden brown in colour.
- In a pan dry roast the black cardamom, cinnamon, bay leaf, elaichi, whole dhania, whole jeera, saunf and white til till fragrant.
- Add the cashew nuts to the roasted ingredients and grind to a fine powder and keep aside.
- In ½ cup dahi/yoghurt mix the haldi powder and red chilli powder.
- Add the ground dry masalas, mix well and fry them for 3-4 minutes on a low flame.
- Add 1 cup water and fried potatoes and simmer covered for 4-5 minutes till the gravy thickens. Turn off the gas and sprinkle the garam masala powder and cover the kadai for a few minutes.
- Garnish with chopped coriander leaves and serve with rotis or naan.
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