Friday 25 January 2013


Potatoes 1/2kg
Curd 500gms
Buttermilk (chaach) 2litres
Gram flour 8tspn
Ginger 10gms
Garlic 15gms
Red chilli powder 2tspn
Turmeric powder 2tspn
Garam masala powder 1tspn
Dry fenugreek leaves 1tspn
Salt to taste
Chopped green chillies 2nos
Oil 50ml
Whole red chillies 2nos
Mustard seeds ½ tspn
Fenugreek seeds ¼ tspn
Nigella seeds ¼ tspn
Coriander seeds ½ tspn
Cumin seeds 1tspn
Fennel seeds ½ tspn
Bay leaf 1nos
Desi ghee 50gms
Hing ¼ tspn
Coriander leaves 1tbspn


In a bowl, heat curd; mix in gram flour, buttermilk. Strain and keep aside. Peel potatoes, half and slice them lengthwise. Peel onions, half and slice into julienne  Julienne ginger, fine chop garlic. Heat oil, crackle red chillies, mustard seeds, cumin, nigella, fenugreek seeds, coriander seeds, fennel and bay leaf. Crackle until nicely browned. Add onions, stir for a minute, add potatoes, ginger, turmeric, green chillies, salt. Stir for 2 minutes. Add salt, 200 ml water. Cover, simmer for 8-10 minutes. Now add curd mixture. Keep stirring. When it comes to a boil; reduce heat and simmer for about 1 hour, stirring occasionally.
To temper, heat ghee, add garlic, hing and red chillli powder. Add to the potatoes. Sprinkle garam masala, coriander leaves and dry fenugreek leaves. Adjust salt and serve hot with boiled rice.

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