Ingredients:
Baby potato – 12-13
Garlic – 2-3, chopped
Kashimiri chili powder – 1 tsp (I used red chili paste)
Turmeric powder – 1 tsp
Hing – a pinch
Cloves – 3-4
Yogurt – 3-4 tbsp
Salt
For ground masala –
Jeera – 1 ½ tsp
Cinnamon stick – 1”
Green cardamom – 3-4
Seeds of Black cardamom – 2
Dry ginger powder - ¼ tsp
Cooking Procedure:
Boil the potatoes, peel them and poke holes with fork. Poking the potatoes inserts oil in the potato and eventually the spices. Now deep fry the potatoes and keep aside.
Grind the cumin seeds, cinnamon stick, green cardamom, black cardamom and dry ginger powder into a fine powder.
Heat two tbsp of oil in a pan. Add cloves, garlic, turmeric powder and kashmiri chili powder. Mix and then add yogurt (whisk the yogurt before adding). Mix well, then add the ground masala. Bring it to a boil and add the potatoes. Mix well and let cook till the oil seperates for about 10 mins. Serve hot with chapatti/ rice.
Baby potato – 12-13
Garlic – 2-3, chopped
Kashimiri chili powder – 1 tsp (I used red chili paste)
Turmeric powder – 1 tsp
Hing – a pinch
Cloves – 3-4
Yogurt – 3-4 tbsp
Salt
For ground masala –
Jeera – 1 ½ tsp
Cinnamon stick – 1”
Green cardamom – 3-4
Seeds of Black cardamom – 2
Dry ginger powder - ¼ tsp
Cooking Procedure:
Boil the potatoes, peel them and poke holes with fork. Poking the potatoes inserts oil in the potato and eventually the spices. Now deep fry the potatoes and keep aside.
Grind the cumin seeds, cinnamon stick, green cardamom, black cardamom and dry ginger powder into a fine powder.
Heat two tbsp of oil in a pan. Add cloves, garlic, turmeric powder and kashmiri chili powder. Mix and then add yogurt (whisk the yogurt before adding). Mix well, then add the ground masala. Bring it to a boil and add the potatoes. Mix well and let cook till the oil seperates for about 10 mins. Serve hot with chapatti/ rice.
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