This is a dish that could be done using both the stove top and also the microwave. While doing this in microwave, the time and the consumption of oil is reduced. A great dish that goes with Chappati and also with North Indian rice varities. If made a little less spicy, the kids will also love it for sure.
Ingredients:
Baby Potatoes - 18 to 20
Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder.
Curd - 2 cups unsour.
Oil to deep fry
Cardamom powder - 1/2 tsp (optional)
Dry ginger powder - 1 tsp
Fennel Powder - 2 tbsp
Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated)
Clove - 2 nos
Asafodeita - a pinch
Roasted Cumin powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Sat to taste
Method:
Peel and prick the potatoes all over with the help of a fork.
Keep in salted water for fifteen minutes.Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies. Mix curd with the chilly paste, cardamom powder, dry ginger powder and fennel powder. Heat the gingely or mustard oil and one tbspn of ghee in a pan. Add cloves and asafodeita. Add half a cup of water and salt and bring it to boil. Add the yoghurt mixture and bring it to boil again. Add the fried potatoes and cook till the potatoes absorb the gravy and oil flots on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
Ingredients:
Baby Potatoes - 18 to 20
Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder.
Curd - 2 cups unsour.
Oil to deep fry
Cardamom powder - 1/2 tsp (optional)
Dry ginger powder - 1 tsp
Fennel Powder - 2 tbsp
Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated)
Clove - 2 nos
Asafodeita - a pinch
Roasted Cumin powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Sat to taste
Method:
Peel and prick the potatoes all over with the help of a fork.
Keep in salted water for fifteen minutes.Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies. Mix curd with the chilly paste, cardamom powder, dry ginger powder and fennel powder. Heat the gingely or mustard oil and one tbspn of ghee in a pan. Add cloves and asafodeita. Add half a cup of water and salt and bring it to boil. Add the yoghurt mixture and bring it to boil again. Add the fried potatoes and cook till the potatoes absorb the gravy and oil flots on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
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