Ingredients:
Baby Potatoes - Boiled, peeled and cut in half
Onion - 1 medium
Garlic - 5-6 cloves
Ginger - 1 inch
Green Chillies - 2-3
Tomato - 2 medium
Poppy Seeds - 2 tblspoon
Sesame seeds - 1 tblspoon
Mustard Seeds - 1/2 tspoon
Asafetida - a pinch
Turmeric powder - 1/2 tspoon
Coriander powder - 1 tspoon
Garam Masala - 1/2 tspoon
Amchoor Powder - 1/2 tspoon
Mustard Oil - 1 tblspoon
Salt - to taste
Fresh Coriander - 1 tblspoon finely chopped for garnish
Method:
Wash and Soak poppy seeds in warm water for 1/2 hour
Wash and boil the potatoes. Peel them and cut in half, keep them aside.
Puree the onion, garlic and ginger in a blender, keep aside.
Now puree poppy seeds, tomato and green chillies in the blender.
Heat the oil in a heavy bottom pan.
Put mustard seed, sesame seeds and asafetida in the oil. Beware the sesame seeds will sputter wildly.
Now add onion, garlic and ginger pure in the oil and cook untill the raw smell is gone.
Now add poppy seeds, tomato and chilli pure to it. cook for another 2 minutes.
Now add all dry spices, turmeric, coriander, amchoor, garam masala and salt to it. Mix well.
Now cover the pan with a lid and let this mix cook for about 5-7 minutes or untill the mixture starts to leave the oil.
Once you can see the oil around the spice mix add the potatoes and give it a good mix.
Cover the pan again and let it cook for another 5-7 minutes, so that potatoes can soak the flavours of the spices and poppy seeds.
After 7 minutes you can see ll the moisture from curry is gone and spice mix will be well around the potatoes.
You potatoes are ready to serve, garnish with fresh coriander and serve as a side dish in your lunch or dinner parties.
No comments:
Post a Comment