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Ingredients:
( Serves : 4-5)
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20 Baby Potatoes
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4 tbsp. Sugar
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2 tbsp. chopped green coriander
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For the Gravy :
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1/4 Cup Oil
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1/2 tsp. Fenugreek
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1 tsp. Oregano
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A pinch Asafoetida
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1/2 tsp. Nutmeg powder
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2/3 Cup plain yogurt (dahi)
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Salt to taste
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1 tsp. Ginger paste
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1 tsp. Mustard seeds
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1/4 tsp Nigella seeds
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4 tbsp. coriander powder
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1 tsp. red chilli powder or to taste
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1/2 tsp. turmeric powder
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1/4 tsp. cumin powder
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Rock salt (kala Namak) to taste
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Salt to taste
Preperation :
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Peel and wash the potatoes. Deep fry them in oil till
golden brown. Keep aside.
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In a bowl mix ginger paste, fenugreek, mustard,
oregano, nigella and asafoetida.
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In a pan heat a little oil, and add the ginger paste
mixture, saute for a minute or two and then add coriander powder, red chilli
powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water.
Cover the pan and allow to cook for a minute.
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Add fried potatoes and yogurt and simmer until
potatoes are done.
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Add tamarind extract and sugar.
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Garnish with chopped coriander.
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