Ingredients:

• Baby Potatoes- 1/2 kg
• For the Gravy
• Onions-2, medium sized
• Garlic – 2 or 3 pods
• Ginger – 1 inch piece
• Green Chillies- 3
• Red Chillies- 3 or 4
• Jeera, pepper, Dhania seeds- 1/2 tsp each
• Cloves- 5
• Elaichi-1
• Cinnamon stick- 2 small pieces
• Tamarind- 1 tbsp thick pulp
• Salt to taste
• Sugar – 1tsp
• Warm water – 1 – 2 cups
• For the garnishing
• Coriander – 1 small bunch
• 1 tbsp- Cream.

Method:

1. Boil the potatoes and peel them.
2. Now pierce them with a fork and keep aside.
3. Grind all the ingredients for the gravy into a fine paste.
4. Then heat 3 to 4 tbsp oil in a karahi and saute the bay leaves until brown.
5. Now add the ground paste, and fry well until it the oil starts leaving.
6. To this add the boiled potatoes, and mix well.
7. Add hot water to cover the potatoes.
8. Add salt to taste, and 1 tsp sugar.
9. Cover with a lid and simmer for 10 to 15 min.
10. Garnish with fresh coriander and cream.
11. Serve hot with puri, chapatti or pulao.

Recipe courtesy of Lakshmi