Ingredients
- Potatoes, boiled – 5 to 6
- Bay leaf – 2
- Asafoetida – a pinch of
- Shajeera (caraway seeds) – 1/3 tsp
- Dry red chilli - 2
- Roasted sesame seeds – 1 tsp
- Roasted poppy seeds – 1 tsp
- Cashew nut – 5 to 6
- Raisins – 8 to 10
- Tomato puree – 2 tsp
- Green chilli paste – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala powder – 1 tsp
- Raw milk – ½ cup
- Fresh cream – 2 to 3 tsp
- Rose water – 1 tsp
- Butter – 1 tsp
- Oil – as required
- Salt – to taste
- Sugar – to taste
Method
Heat oil in a pan/ kadai. Fry the boiled potatoes till golden brown. Keep aside.
Take the sesame seeds, poppy seeds, cashew nuts, raisins and a little water. Make a fine paste and keep aside.
Heat 2 tsp oil and 1 tsp butter in a pan. Sauté dry red chilli, bay leaf, shajeera and asafoetida. When it leaves a nice aromatic smell, add tomato puree and green chilli paste. Fry it for 2 to 3 mins. Add the premade paste, salt, sugar and cumin & coriander powder. Cook it till masala leaves oil. Add the fried potatoes. Add raw milk. Cook it for 5 mins. Add garam masala powder and some warm water and let it boil. When the gravy is almost done, add the fresh cream & rose water. Cook it for another 5 mins in medium low flame. Serve hot with naan/ pulao.
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