Ingredients
- Potato ,small – 12
- Onions, medium -3 chopped
- Tomato, medium- 2 (ground to paste)
- Curds – 1 tablespoon
- Garam masala – 1 tablespoon
- Red Chilli powder – 1/4 tsp.
- Turmeric – 1/2 tsp.
- Coriander (Dhaniya) powder – 1 tsp.
- Cumin (Jeera) powder- 1 tsp.
- Oil – for frying
- Grind to a paste ,Onions – 2 medium
- Garlic- 5 big cloves
- Ginger – 1" piece
- Coriander leaves, chopped – a handful
- Green Chilli – 3
- Salt to taste
Method
- Lightly cook potatoes, peel and drill holes in them using a fork ; this is for the frying to reach the inwards of the potatoes.
- Put some salt and turmeric powder in a vessel, put all the potatoes into this vessel and shake vigorously so that the powder is well spread over them.
- Deep fry the potatoes until golden brown.
- Retain one table spoon of the fried oil in the kadhai and keep aside the rest for future use.
- Add some cumin (jeera) into the oil until they crackle.
- Add the chopped onions and fry until dark brown.
- Add the ground paste and stir fry for two minutes
- Add the tomato puree, and all masala powders. Stir fry until the oil stands out.
- Add the curds (beaten) in two batches so as to blend them into the gravy smoothly.
- Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered. Cook on high flame until the gravy thickens, add salt.
- Garnish with sliced onions and chopped coriander leaves.