Boiled Potatoes in a thick spicy gravy
Serving 2-4 persons
Preparation Time: 20 minutes
Cooking Time: 20 minutes
|2 Large||Finely Chopped Onion|
|3 Teaspoons||Tomato Paste|
|1 Tablespoon||Ginger Paste|
|1 Teaspoon||Garlic Paste|
|2 Tablespoon||Green Chillies Finely Chopped|
|3 Cups||Oil For Deep Frying|
|1 Teaspoon||Whole Cumin Seeds|
|1 Teaspoon||Fennel Seeds|
|2 ||Bay leaves|
|2 ||Black Cardamoms|
|2 ||Green Cardamoms|
|1 Small||Cinnamon Stick broken in Pieces|
|1 Teaspoon||Coriander Powder|
|1 Teaspoon||Turmeric Powder|
|1 Tablespoon||Garam Masala|
|1 Teaspoon||Chilli Powder|
|2 ||Pinches of Hing|
| ||Salt To taste|
|2 Tablespoons||Finely Chopped Green Coriander leaves|
Boil Potatoes for 10 minutes in salted water. Take them out of the water and dry them. Then poke them with fork and deep fry them. Keep the fried potatoes aside.
In an Frying pan take half cup of oil and heat it. Add Hing, cumin seeds and bay leaves to it. Crush Big cardamom and green cardamom and cinnamon and add to the oil when cumin turns brown. Fry it for 1 minute then add fennel seeds.
Add Onion to the oil and fry it till it turns brown. Then add Green Chillies, garlic paste and ginger paste and fry it for 1 Minute.
Add turmeric powder, coriander powder, red chilli powder and garam Masala. Fry it for 1 minute then add tomato paste to it. Fry it till masala apart from the oil. Then add Potatoes and 1 and half cup of water. Cover it and cook it for 5 minutes on medium flame.
Mix Yogurt with 1 table spoon of water and then add it to the potato curry cook it for another 2 minutes then in the end add salt to it. Cook it for another 1 minutes.
Remove it from the flame garnish it with coriander leaves and serve it with chapatti, parantha or rice.
Dum Alloo, Dum Aloo, Dum aallo, Dum Alloo, Indian Recipes, Indian Cooking, Vegetarian Recipes