Potatoes Curry



Items needed:

  1. 4-5 big boiled potatoes
  2. 1/2 cup fine chopped onion
  3. 1/2 cup mashed cottage cheese
  4. 1/2 cup fine chopped tomatoes
  5. 1/2 teaspoon cumin seeds
  6. 1/2 teaspoon ajwain seeds
  7. 1/2 tea spoon amchoor powder
  8. 2-3 leaves of tej patta
  9. 4-5 fresh basil leaves
  10. 1/2 teaspoon of fine chopped ginger
  11. 1 teaspoon garam masala
  12. 1/2 teaspoon of black pepper
  13. Salt to taste
  14. 1 teaspoon of Desi ghee or vegetable oil for cooking

Process:

    • Heat up a spoon of desi ghee (or butter or vegetable oil) in a deep bottom frying pan.
    • Add cumin and ajwain seeds tej patta, add chopped onion till turned golden.
    • Add mashed cottage cheese and saute for 2-3 minutes till it turn bit golden too.
    • Add chopped tomatoes, ginger, green chili, garam masala, amchoor powder, salt to taste and saute for another 2-3 minutes, add a cup or half of water to make it a gravy.
    • Once the gravy become thicker, take boiled potatoes and break with hand in random pieces (not to small, not to big) and dip in the the gravy.
    • Close the lid  and cook in slow flame for 2-3 minutes.
    • Add basil leaves, sprinkle black pepper and switch off the flame.
    • Close the lid, leave the potatoes to be soaked in this ticker gravy for some time (10-15 minutes).
Garnish with chopped green cooriandar leaves, serve it hot with hot naan or chapati 🙂
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1 Comment

  1. The truth of it is that balanced cooking techniques need to satisfy simply THREE basic and simple criteria the food you eat should not have excessive amount of fat and salt i.e. should not be loaded with calories, it should retain their nutrients i.e. it shouldn\’t be empty calories and more importantly, it should taste good.
    Nice Info, Nice to find another \’foodie\’

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