Kashmiri Dum Aloo

A quick and easy way of preparing Kashmiri Dum Aloo. It may not be the authentic way of preparing the recipe but i liked it. Its easy and a very fast recipe..... may be a few ingredients are missed out but the taste was great.. so here goes the recipe with few ingredients but yummy in taste and cooked in just 1tsp oil.... :)

Ingredients

Oil 1tsp

Dry red chillies 6 (Take dry red chillies and make a paste in the mixer with water)

Boiled Potatoes 4 (cut into pieces) (traditionally small sized potatoes are used but i had big ones)

Seasame Seeds 3tsp ( dry roast the seasame seeds and then make a paste in mixer with little water.)

Kalonji 1/2 tsp

Salt as per taste

Onion, tomato cut into rings and coriander finely chopped for garnishing.

Method

1. Boil potatoes in pressure cooker for 2 or 3 whistles. (do not make them too soft)

2. Heat oil in a vessel, add kalonji and fry for a min.

3. Then add dry chilli paste and fry for a min.

4. Add seasame seeds paste and fry for another min.

5. Add two cups of water. Let it boil for a while and then add the boiled potatoes.

6. Add salt cover and let it boil for another five min.

7. Serve hot garnished with onion, tomato and coriander with puri/ lucchi.

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Gorkha Dum

This is a Nepali style dum alloo recipe... When we ate it I thought it must have taken a long time and lots of ingredients to cook...lots of masalas and lots of oil and this and that... but to my surprise it was only made from only 4 ingredients.... and that too in only 1tsp oil..... this is a fast and must try recipe... very nice to serve as a special vege for parties instead of the traditional paneer vege which really needs so much of preparation and time.......

Ingredients
4 Boiled potatoes
6 dry red chillies
3 cloves garlic
½ tsp kalonji
1 tsp oil
Salt as per taste.
1. Boil potatoes in the pressure cooker for a two to three whistle.
2. Make a paste of the garlic cloves.
3. Make paste of the chillies with little water.
4. Heat oil in a vessel add kalonji to it and fry for a min
5. Then add garlic paste and fry till it is brown.
6. Then add chilli paste and fry for 2 min.
7. Then add 2 cups water.
8. Let it boil then add boiled and cut potatoes.
9. Add salt and boil it for another 5 min.
10. Serve hot with white rice or Naan.
The red chillies give a wonderful colour and flavour too.... Use fresh garlic... it gives a very very different taste than the ready garlic paste....
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Masala Kaddu

One more easy quick and tasty vege......

Ingredients

Oil 2tbsp

1 large onion, finely sliced

2 dried red chillies

1/2 tsp turmeric

1/2 tsp Kalonji (onion seeds)

1/2 tsp chilli powder

4 cups red pumpkin cubed

Salt to taste

Method

1. Heat oil in a vessel and add kalonji and red chillies to it. Fry for a min and add onion to it.

2. Fry the onions till golden brown. Add the pumpkin, turmeric, chilli and salt and stir fry for few minutes. Cover, and cook on low heat for 10-15 min. Serve hot with
luchi.

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Channa dal with bottle gourd

This is very quick and nice recipie which can be served as a vege and dal.... so two in one.....

Ingredients

1 cup split gram (channa dal)

1/2 small bottle gourd- peeled and chopped

1/2 tsp turmeric

1/2 tsp chilli powder

1 tomato sliced

1 onion sliced

1/2 tsp cumin seeds

1 green chilli sliced

1/2 tsp garam masala

1/2 tsp dry mango powder

1/2 tsp coriander powder

1/2 tsp red chilli powder

1tbsp oil

Salt to taste.

Method

1. In a bowl mix split gram, bottle gourd, slat, turmeric, 1/4 red chilli powder and 4 cups of water and pressure cook.

2. Remove from fire.

3. While the dal and bottle gourd are getting cooked on another side heat oil add jeera and ones it changes colour add onions.

4. Cook onions till brown and then add tomatoes. Cook for 2-3 min and then add coriander powder, garam masala, dry mango powder and cook for another min.

5. Remove from fire and add green chillies and red chilli powder. Mix and then pour it on the hot dal. Mix gently and serve hot with steamed rice/chappati/puri etc........

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Vegetable Jalfrazi

Here goes the second one after the delicious panee recipe.... a coloured one.... :)


Serves 4
Ingrdients
10-12 baby corns
3 spring onions
1/2 each green, red and yellow bell peppers (capsicums)
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coriander and cumin powder
1 tomato
2tbsp tomato ketchup
2 tbsp tomato puree
1/2 tsp garam masala
1/2 tsp sugar
2 tsbp chopped coriander
1tbsp oil
salt to taste
Method
1. Cut baby corns length wise, slice the capsicums, chop the whites and greens of the spring onions separately, chop tomatoes.
2. Heat oil in a pan and add the spring onion whites and all the capsicums. Fry for 2-3 mins.
3. When the capsicum & onions are just done add the baby corns, turmeric powder, chilli powder, coriander and cumin powder, chopped tomatoes, tomato puree, tomato ketchup and salt. Mix and fry for some time.
4. Reduce the flame for 4 to 5 min till the baby corn is cooked.
5. Add spring onion greens, garam masala & sugar. Toss the vegetables lightly.
6. Garnish with chopped coriander and serve hot...



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Paneer in Quick Gravy

Hi all m back after a long long long time.... was really busy with work and some other stuff the last whole month.... so tired that the weekends also came and passed by.... Last long weekend we went out for a change which was really needed to all of us........ we went to KL and Genting... had lots of fun.... My daughter Sanika enjoyed a lot..... Climate was very nice... so now today really feeling nice to do some blogging after a long time.... these recipes were pending to be uploaded since a long time so now one by one will post them... so here goes the first one.. a very simple recipe of paneer in white gravy....... Serves 2


Ingredients
200gms paneer cut into 1'' cubes
2 tbsp clarified butter (ghee)
2 medium oninon
4 cloves garlic
1 tbsp cashewnuts chopped
1/2'' piece ginger
3 cardamoms
2 cloves
1'' stick cinnamon
1 bay leaf
3 chopped green chillies
1 red chilli
1 tea cup fresh curds
1tsp coriander seeds
3/4 cup finely chopped coriander
1/4 tsp sugar
salt to taste
1tbsp glaced cherries (coloured) (for garnish)
Make a paste of
6 cloves garlic, 1/2'' piece of ginger with little water
Method
1. Cut the onions in to big pieces with water and boil.
2. When the onions are cooked, cool and blend it in mixer with the cashewnut pieces.
3. Heat clarified butter in a pan and add cloves, cardamoms, cinamon and bay leaf. Fry for a min.
4. Then add the ginger garlic paste and fry for another min.
5. Add the onion paste and fry for a little while.
6. When the onion paste is almost cooked add green chilllies.
7. Pound the red chilies, coriander seeds and add to the above gravy.
8. Fry for a few seconds and take the vessel off the fire.
9. Add to it churned curds and salt. Mix and return to fire and fry until the gravy starts leaving ghee on top.
10. Add coriander and cook for another min.
11. Finally add paneer and sugar and cook for a few min.
12. Serve hot garnished with glaced cherries...... and hot parathas.



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Vegetable Kolhapuri

A wonderful Maharashtrian dish from the western part of Maharashtra, Kolhapur... this popular dish is traditionally spicy but you can adjust the heat to your tastebuds. Serve it with plain boiled rice or hot chapatis.....
Preparation time : 15-20 minutes
Cooking time: 30-45 minutes
Serves: 2-3
Ingredients
Carrots 1 medium (diced and boiled)
Potato 1 medium (diced and boiled)
Cauliflower 6-8 florets (boiled)
French beans 6-8 1/2 inch pieces (boiled)
Green peas 1/4 cup (boiled)
Ginger paste 1 tsp
Garlic paste 1 tsp
Oil 4 tbsp
Dry coconut 1/2 (grated) (you can use dry desicated coconut 1/2 cup)
Cloves 8
Black peppercorns 8
Poppy seeds (khus khus) 1 tsp
Coriander seeds 1 tsp
Whole dry red chillies 6
Onions 2 large (chopped)
Tomatoes 2 large (chopped)
Red chilli powder 1 1/2 tsp
Turmeric powder 1 tsp
Salt to taste
Fresh coriander leaves 2 tbsp (chopped)

For Garam Masala

Fennel seed (saunf) powder 1/2 teaspoon
Cinnamon 1 inch stick
Stone flower (dagad phool) 1
Cumin seeds 1/2 teaspoon
Bay leaves 2
Black cardamoms 2
Black peppercorns 7-8

Method

1. Grind ginger and garlic to a fine paste.

2. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.

3. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.

4. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.

5. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.

6. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.

7. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well.

8. Garnish with coriander leaves and serve hot.

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Scrambled Tofu

We had a potlock party last month in our office... Everyone had got wonderful dishes... we had a sumptuous lunch that day.. enjoyed a wide range of dishes.... it was a great day... as after the lunch we also had a tea party at 4 which was not planned... One of the colleague had got this dish of scrambled tofu which at first I thought was scrambled egg (egg bhurji)... when asked she told me the recepie... it was great to taste... So here goes the recepie... u all make eat and enjoy....
Ingredients
Red dired chillies 2-3 (deseeded) (if you like spicy then add more chillies)
Ginger paste 1 tsp
Garlic paste 1 tsp
Medium Onions 4
Tahu/Tofu 2 pieces
Sugar 1/2 tsp
Tamarind paste 1 tsp
Big tomatoes 2
Oil To fry the Tofu/ and then to fry the gravy
Salt To taste
Method
1. Wash, dry and cut the Tofu into small cubes. In a wok take oil and fry the tofu nicely till it changes its color.
2. Remove on a tissue and keep aside.
3. Deseed the tomatoes and cut the onion into 4 pieces. In a blender make a paste of the onions, tomatoes and the red chillies together.
4. Heat the remaining oil and add the ginger and garlic paste and fry till it becomesa bit brown. Then add the onion tomato paste and cook properly on low flame till the oil starts to separate.
5. Add sugar, salt, tamarind paste on cook over low fire for 1/2 an hour.
6. Lastly add the fried tofu and mix together. Remove and serve hot or cold with rice/bread/naan/chappati.... etc......
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Bharli Mirchi

A spicy Maharashtrian vege made from stuffed big green chillies....
Preparation time: 30 min
Cooking time: 20 min
Serves: 2

Ingredients
Large green chillies 4
Salt to taste
Oil 2 1/2 tbsp
Asafoetida a pinch
Turmeric powder 1 tsp
Mustard seeds 1/2 tsp
Red chilli powder 1 tsp
Fresh coconut scrapped 1 cup
Fennel Seed powder (saunf) 1/2 tsp
Coriander powder (dhania powder) 1 tsp
Cumin powder (jeera powder) 1 tsp
Raw mango, grated 1 small
Fresh coriander chopped 1 tbsp
Method
1. Slit the green chillies and deseed them. Apply salt to the chillies and leave aside for 30 min. Wash and drain well.
2. Heat 1 tbsp oil and add mustard seeds, once they crackle add asafoetida, turmeric powder. Add coconut and fry till slightly brown.
3. Add red chilli powder, coriander powder, cumin powder, fennel seed powder and mix well.
4. Add the raw mango, coriander leaves, salt and miix well and remove from gas. Set aside to cool.
5. When the mixture is cool, stuff it in the chillies.
6. Heat the remaining oil in a pan and put the chillies one by one. Cover and cook for 2 -3 minutes.
7. Turn around and cook on the other side too. Remove from gas and serve hot....
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Aluchi Patal Bhaji

This is one of the authentic Maharashtrian recipe.... I cooked the colocassia leaves like this for the first time and loved the taste so much that now I keep on looking for colocassia leaves..otherwise I used them only to make Patrado/ alu vadi which is also very tasty...

Ingredients
8 Colocassia leaves (arbi ke patte)
1/4 cup Split Bengal gram (chana dal)
3tbsp Oil
1/2 tsp Mustard seeds
a pinch Asafoetida
1/4 tsp Fenugreek seeds (methi dana)
4-5 Green chillies, chopped
1/4 tsp Turmeric powder
5-6 Curry leaves
1/4 cup Peanuts, roasted and crushed
Salt to taste
3/4 tbsp Jaggery (gur), grated
1/4cup Gram flour (besan)
1/2 cup Coconut, scraped

Method

1. Clean the colocassia leaves well and shred them finely. Soak the chana dal for an hour. Drain.

2. Heat oil in a pan, add mustard seeds and let them crackle. Add asafoetida, fenugreek seeds, green chillies, turmeric powder, curry leaves and sauté.

3. Add shredded colocassia leaves and sauté for a minute. Let it cook in its steam for three to four minutes.

4. Add soaked chana dal, crushed peanuts, salt and jaggery. Mix well.

5. Add a little warm water and when ingredients are cooked mash it well.

6. Make a thick batter by adding a little water to the gram flour and add to the mixture. Cook till it thickens a little.

7. Add fresh coconut and mix well. Serve hot.

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A very famous Rajasthani dish had read in one of Nita Mehta's special edition of Rajasthani recipes...
Serves 4-5
Ingredients
300 gms lauki (will be half of a medium sized lauki)
3-4 tbsp oil for frying
Filling
½ cup paneer grated
½ medium sized onion-chopped finely
1-2 green chillies chopped finely
2tbsp fresh coriander finely chopped
½ tsp each salt, amchoor powder, coriander powder and red chilli powder
¼” piece ginger- chopped finely
1/4 cup finely chopped mixed dry fruits (cashewnuts, kishmish, almonds etc.)
Sauce
3 tomatoes & ½” piece ginger-ground together
1 ½ tsp kashmiri red chilli powder
½-1 tsp salt or according to taste
1 tsp dhania powder
½ tsp garam masala
1-2 tsp sugar
2 tbsp oil
2” cinnamon
5-6 cloves
Method
1. Peel lauki. Place in a cooker with 1 cup of water and ½ tsp salt. Give 1 whistle. Cool. Remove lauki and & scoop out the inside pulp taking care that the sides do not break.
2. Mix all the ingredients well, given under filling and stuff into the hollow lauki shell.
3. Heat 3-4 tbsp oil in a saucepan and shallow fry the lauki, turning so that it is evenly browned on all sides. Remove and keep aside.
4. To prepare the sauce, grind together tomatoes and ginger to a very fine puree.
Heat 2 tbsp oil, add cinnamon and cloves. Fry for 1-2 minutes.
5. Add tomato puree and all the seasonings under sauce. Simmer on low flame till dry and oil separates. Add ¼ cup water. Give 2-3 boils.
6. To serve, cut fried lauki into ½” pieces (rounds) and place in the serving dish. Boil sauce and pour over the lauki pieces. Garnish with green coriander and garam masala.
Relish it with plain or jeera rice and paratha....

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Malai Kofta Curry

I really did not know that doing a job for the whole day and then cooking at the end of the day is really tiresome.... earlier when I used to work never felt like this...but now I have a child who goes to the childcare for the whole day.... so when I come back really don feel like doing anything..just play with her and spend all my time with her only... today saturday.. after half days work managed to prepare this... after a long time had a nice dinner....
so here goes the recipe for the tasty Malai Kofta Curry
Ingredients
For the Koftas
4-5 medium size Potatoes
100 gms Cottage cheese
2 green chillies
¼ cup cornflour
Salt as per taste
¼ cup raisins
oil for deep frying
For gravy
3 medium sized onions
3 tbsp oil
1tbsp Ginger paste
1tbsp garlic paste
2 green chillies
1tsp coriander powder
1 tsp turmeric
salt as per taste
½ cup tomato puree
1 tsp red chilli powder
For the Gravy
½ cup mawa (khoya)
½ cup fresh cream
1 tsp garam masala powder
Method
1. Boil the potatoes, cool, peel and grate them. Grate paneer. Wash all green chillies, deseed and chop them fine.
2. Peel onions cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind into a smooth paste.
3. Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt. Mix well. Divide into sixteen equal balls. Stuff raisins into them. Deep fry in hot oil until slightly coloured. Drain and keep aside.
4. Heat oil in a kadhai. Add boiled onion paste and cook for five minutes. Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Cook for a minute.
5. Add tomato puree and red chilli powder and cook on a medium flame for eight to ten minutes or till oil separates from the masala.
6. Mix mawa in two cups of water and add to the gravy. Bring it to boil and simmer for ten minutes on a slow flame. Stir occasionally. Stir in fresh cream and garam masala powder.
7. Place warm koftas in a serving dish and pour hot gravy on top and serve.

Tip: Fry one kofta and check for binding, if it breaks add a little more cornflour. Deep fry in hot oil.

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Dry fenugreek vege (sukhi methi subzi)

Ingredients
1 bunch fenugreek leaves
2-3 cloves of garlic (mashed roughly)
1tsp mustard seeds
1tsp oil
salt as per taste
Method
1. Wash the fenugreek leaves under water properly.
2. Heat oil in a vessel. Add mustard seeds. when they crackle add the mashed garlic cloves.
3. When they turn slightly brown add fenugreek leaves and salt.
4. Mix nicely and cover it for 5 minutes.
5. Serve hot or cold with chapati...
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Badnekayi palya (eggplant curry)

A very simple and fast to make recipe..

Ingredients
5-6 medium sized eggplants (brinjals)
1 onion (sliced long)
1tsp oil
1tsp mustard seeds
1tsp turmeric (haldi)
a pinch of asafoetida (hing)
1tsp red chilli powder or to taste
1tsp garam masala
1tsp jaggery
Salt as per taste
water
1/2 cup roasted peanut powder


Method
1. Wash, clean and remove the stems of the brinjals and cut them in long but thick slices. Put them in salt water.
2. Cut onions long. Heat oil in a pan and add mustard seeds. When they crackle add onions and saute till the onions turn a little brown.
3. Then add turmeric, asafoetida and mix.
4. Add the brinjals, mix and then add garam masala, jaggery, red chilli powder and salt. Mix and add enough water for the brinjals to get cooked.
5. When the brinjals are cooked add the peanut powder and boil for two more minutes. Serve hot with plain rice/roti/chapati/paratha.

Note:
Use boiled potato if you have less number of brinjals.

My entry for the SWC Karnataka Event.




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Methi Mutter Malai

Wanted to try this since a long time. Few days back got very nice fenugreek leaves in the market and had other ingredients at home. A tasty combination of fenugreek leaves and green peas which is highly filled with iron. This is a good way of adding fenugreek to the diet of those who are fussy about eating green leafy vegetables.

Serves 6
Preparation & cooking time 35-40 min

Ingredients
3 teacups chopped fenugreek leaves
1/2 tsp cuming seeds
1 onion chopped
2 large tomatoes
1 teacup boiled green peas
1 teacup milk
a pinch sugar
3tbsp oil
salt to taste

To be ground to paste
1 onion
4 green chillies
1" piece of ginger
3 cloves garlic
2 tsbp cashewnuts
2 tsp poppy seeds (khus khus)

To be roasted lightly and powdered
2 small sticks cinnamon
4 cloves
2 cardamoms
4 pepper corns
2 tsp cumin seeds

Method

1. Wash the fenugreek leaves. add 1/2 tsp of salt. Wait for 15 minutes and then queeze out the water.
2. Put the tomato in hot water for 10 minutes. remove and blend into a puree.
3. Heat 2 tbsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3-4 minutes. Remove the fenugreek.
4. Add the balance 1 tbsp of oil and heat again. Add the onion and fry until golden.
5. Add the paste and fry for a minute. Add the tomato puree and dry masala and fry again. Add the peas, fenugreek, sugar, salt and little water and cook for a few minutes.
6. Serve hot.

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Palkachi patal bhaji (Spinach gravy)

A lovely recipe...

Ingredients
1 bunch spinach (palak)
2 cloves of garlic
1 green chilli
1 tomato
1tbsp green peas
1 tsp garam masala
1tbsp jagger (gur)
salt to taste
1 tsp oil
1tsp mustard seeds
1tsp turmeric
a pinch of asafoetida
1tbsp chickpea flour (besan)

Method
1. Clean spinach under running water and then chop roughly.
2. Chop tomatoes and mix with the chopped spinach also add the green peas.
3. Pressure cook all three together for few minutes. (1 whistle)
4. Once the pressure is out remove and mix the besan into it.
5. In a pan heat oil and put mustard seeds. Once they crackle add chopped green chillies, chopped garlic.
6. Once the garlic turns a bit brown add turmeric and asafoetida.
7. Add the spinach mixture, garam masala, jaggery and salt.
8. Add a cup of water and boil. Then simmer for 5 minutes more.
9. Serve hot with Poli or Bhakri.




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Kanda Batata Rasaa

For SWC-Maharashtra event

Ingredients

3 potatoes

1 onion

1 tsp oil

1 tsp mustard seeds

1 tsp asafoetida

1 tsp red chilli powder

1 tsp garam masala

salt as per taste

Method

1. Slice the onion long. Peel and slice the potatoes in big pieces.

2. Heat oil in a vessel. Add mustard seeds, when they crackle add chopped onions and fry till the onion become a little brown.

3. Add turmeric, asafoetida, red chilli powder and garam masala. Stir fry for a minute and then add potatoes.

4. Mix and add water enough to cook the potatoes. Add salt as per taste.

5. Cook until the potatoes become soft. Serve hot with chappati.

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Lauki Kofta Curry

For the TOI Vow-Bottlegourd event

Ingredients
For the Koftas
Bottle gourd 150gms/2 cups grated
Gramflour ½ cup
Salt, red chilli powder to taste
Garam masala powder to taste
Dry mango powders to taste
Bread crumbs 4 tbsp
Method
1. Peel and wash lauki. Grate and squeeze out extra water.
2. Mix in all the spices, gramflour and breadcrumbs.
3. Make walnut-sized balls. Deep fry till golden brown.

For Curry
Ingredients
Onions, grated 2
Tomatoes, grated 3
Ginger paste 1 tbsp
Salt to taste
Red chilli powder ½ tsp
Dry mango powder ½ tsp
Garam masala powder ½ tsp
Coriander powder 1 ½ tsp
Coriander leaves, chopped a few
Green chillies, chopped 2
Oil 2 tbsp
Turmeric powder ½ tsp

Method

1. Heat oil in a pan. Add onions and fry till golden brown.
2. Add tomatoes, ginger and green chillies. Fry till the oil separates.
3. Add all the spices and fry for 5 min.
4. Pour the curry into a serving dish.
5. Garnish with coriander leaves.
6. Soak the cutlets in the curry.
7. Serve hot.


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Bharla Vaang (Stuffed Brinjal- Maharashtrian style)

For the SWC-Maharashtra Event

Serves 2

Ingredients

5 Brinjals

1 cup roasted peanut powder

2tbsp roasted dry coconut

2tbsp coriander leaves

1tssp garlic paste

1tsp ginger paste

1tsp garam masala

1 onion chopped

1 tsp red chilli powder

2tbsp oil

1tsp mustard seeds

1tsp turmeric powder

a pinch asafoetida

salt as per taste

Method

1. Roast the peanuts and make a powder of it. Keep aside.

2. Grate the dry coconut and roast it in a pan till light brown. Keep aside to cool.

3. Chopp onions and fry them till brown. Keep aside to cool.

4. In a blender add coriander leaves, garlic paste, ginger paste, garam masala, cooled dry coconut and onion, red chilli powder and blend together to form a paste.

5. Mix this paste in the roasted peanut powder and add salt according to taste.

6. Slit the brinjals into four parts. Make sure not to cut them through and try to keep the stem.

7. Wash these into salt water. Then fill the peanut masala into it. Keep the left over masala for gravy.

8. Heat oil in a pan and add mustard seeds. Once they crackle add turmeric powder and asafoetida.

9. Put the stuffed brinjals into it. Also the remaining masala and fry together for a minute.

10. Add water approx 1/2 cup and pressure cook till the brinjals get soft. (around 2-3 whistles)

11. Garnish with coriander and serve hot with chappati or Bhakri.

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Dum Aloo

Serves 4

Ingredients

20 Baby Potatoes
4 tbsp. Sugar
3 tbsp. Tamarind Extract
2 tbsp. chopped green coriander
Oil for deep frying

For the Gravy :
1/4 Cup Oil
1/2 tsp. Fenugreek
1 tsp. Oregano
A pinch Asafoetida
1/2 tsp. Nutmeg powder
2/3 Cup plain yogurt (dahi)
Salt to taste
1 tsp. Ginger paste
1 tsp. Mustard seeds
1/4 tsp Nigella seeds
4 tbsp. coriander powder
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
Rock salt (kala Namak) to taste
Salt to taste

Method

1. Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
2. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
3. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.
4. Add fried potatoes and yogurt and simmer until potatoes are done.
5. Add tamarind extract and sugar. Garnish with chopped coriander. Serve hot with parathas or pooris.
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