Feeds : 4
Time : 20 mins
Ingredients :
- Fifteen baby potatoes
- One onion (chopped)
- Two tomato (chopped)
- Handful of coriander leaves (garnish)
- Ginger and garlic (chopped)
- 1/2 inch of cinnamon, two cloves, two cardamoms
- Cashew nuts
- One teaspoon of poppy seeds
- Three tablespoons of yoghurt
- One teaspoon chilli powder
- One teaspoon garam masala
- One teaspoon jeera powder
- Half teaspoon turmeric
- One teaspoon dried methi leaves (fenugreek)
Method :
In a pan heat some oil and fry the tomato, onion, ginger, garlic, clove, cardamom, cinnamom, cashew nuts and poppy seeds. Transfer this to a grinder and make a paste.
Mix all the garam masala, turmeric, chilli powder, jeera powder and dried methi into the yoghurt. In the pan gently roast the potatoes for 5 mins and transfer to a bowl.
In the pan add the paste from the grinder and some oil and fry for another two minutes, and add some salt. Next add the yoghurt and potatoes. Cook for five minutes.
Garnish with coriander and serve warm with roti.
Comments
Post a Comment