Ingredients
1 tbsp ghee (Clarified butter)
3 potatoes, cut into small cubes and par-boiled
1 green chilli, thinly sliced
3-4 flakes of garlic, finely chopped
1/4 inch ginger, finely chopped
1-2 onions, finely chopped
1 tsp mustard seeds
1/2 tsp whole cumin
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp turmeric powder
1 tsp turmeric powder
1/2 tsp whole coriander, crushed
Pinch of asafoetida
6-8 curry leaves
5-6 tbsp freshly chopped coriander
Salt for seasoning
Method:
1. In a saucepan, heat the ghee. Add the mustard & cumin seeds , once it starts to splutter, add the curry leaves, chillies, garlic and ginger. After a minute add the chopped onions, saute until translucent.
2. Add the crushed coriander,asafoetida , turmeric, coriander and cumin powder, stir and mix well. Add in a little water and bring to a boil.
3. Add the potatoes and stir until well coated with the masala. Season with salt. Add water (depending on how thick you want the gravy). Cook until potatoes are very tender and the gravy is thickened.
4. Check for seasoning and garnish with chopped coriander. Serve with rice or chapattis.
Tips:
You can also add 1 tsp of kasoori methi , it give a nice flavour.
6-8 curry leaves
5-6 tbsp freshly chopped coriander
Salt for seasoning
Method:
1. In a saucepan, heat the ghee. Add the mustard & cumin seeds , once it starts to splutter, add the curry leaves, chillies, garlic and ginger. After a minute add the chopped onions, saute until translucent.
2. Add the crushed coriander,asafoetida , turmeric, coriander and cumin powder, stir and mix well. Add in a little water and bring to a boil.
3. Add the potatoes and stir until well coated with the masala. Season with salt. Add water (depending on how thick you want the gravy). Cook until potatoes are very tender and the gravy is thickened.
4. Check for seasoning and garnish with chopped coriander. Serve with rice or chapattis.
Tips:
You can also add 1 tsp of kasoori methi , it give a nice flavour.
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