Ingredients:
• 1/4 kg – Baby Potatoes
• 5 – Almonds
• 2 – Onions
• 2 – Tomatoes
• 1 cup -Curd
• 2-inch piece – Ginger
• 5 Cloves – Garlic
• 4 – Dry Red Chillies
• 3 – Cloves
• 2 – Cardamom
• 1-inch – Cinnamon
• 1 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 1 tsp – Kasoori Methi
• 1 tsp – Sugar
• Coriander leaves – A small bunch
• Salt to taste
• Oil for frying
Method:
- Pressure cook the potatoes until 1 whistle.
- Cool and peel off the skin.
- Pierce holes with a fork in the potatoes.
- Now heat 2 tbsp of oil in a pan and shallow fry the potatoes until crisp and a golden brown.
- Keep aside.
- Blanch the almonds, and grind into a smooth paste along with ginger, garlic, red chillies and tomatoes.
- Now chop the onions into thin slices.
- Heat 2 tsp of oil in a pan and splutter the cumin.
- Now add cardamom, cinnamon and cloves.
- Fry for 1 minutes and add the chopped onions and saute until pink.
- Now add the ground paste and fry for 3-5 minutes.
- Add the turmeric powder, garam masala powder, kasoori methi, sugar and salt.
- Mix well and add the fried potatoes to the gravy.
- Simmer and add the beaten curd, stirring continuously.
- Keep on a medium flame and cook covered for 5 minutes.
- Garnish with cut coriander leaves.
- Serve with butter naan or roti.
- Recipe Courtesy: 4th sense cooking