Ingredients: – 500 grams small potaoes,1 medium sized onion, 3 big bay leaves, 2 cups curd, 1/2cup milk, 1 teaspoon ginger garlic paste, 1 tablespoon coriander seeds, 3 cardamoms, 3 cloves,6-7 black pepper, 1 small stick cinnamon,1/4 teaspoon caraway seeds, 1/2 teaspoon turmeric, 1 pinch asafoetida, 1 teaspoon chilly powder, 4 tablespoons oil/ghee and salt to taste.

Preparation time : – 20 minutes     Serves : – 2

 

HOW TO PREPARE: – Grate the onion and keep it aside. Beat the curd (yoghurt). Take all the spices and dry grind it together till it’s a fine powder. Peel the potatoes and take a fork and prick it nicely and on all side. Pour the oil in a pressure pan and put the potatoes inside and fry them in oil till they turn golden brown and set aside. Put the fried potatoes on paper to absorb the extra oil. Take another pan and pour some oil and bring to heat. Then add the bay leaves, asafoetida, ginger garlic paste, grated onion and sauté till the raw smell leaves. Slowly the paste will turn a dark brown. This will give the gravy its colour and so let it be a nice dark brown. Add the mixed spice powder we made. Sauté for a minute and add turmeric, chilly powder and salt. Sauté for a minute till the smell of the spices fades and an aroma begins to rise. Add the milk and then slowly stirring continuously add the curd. Now add the fried potatoes. Pour water if required and pressure cook it for five minutes. Ensure that you take it off the flame before the first whistle blows.

 

 

Ingredients : – 3 Large potatoes, 4 green chillies, 1 tablespoon ginger garlic paste, 2 teaspoons lemon juice, 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard, 1/2 teaspoon turmeric,1/2 teaspoon chopped mint leaves, 2 teaspoons chopped coriander leaves, 10 curry leaves, 2 pinches asafoetida, 2 tablespoons oil and salt to taste.

Preparation time : – 15 minutes     Serves : – 2

 

HOW TO PREPARE : РBoil the potatoes and then let it cool. Peel them and cut them into medium sized cubes. Take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the mustard and let it crackle. Add the cumin seeds and cook till it turns golden brown. Then put the ginger garlic paste. Saut̩ at regular intervals. Finely chop the chillies, add it and cook for a minute. Put the coriander, curry leaves and mint leaves. Saut̩ till an aroma begins to rise. Add the potato cubes. Sprinkle turmeric, lemon juice and salt to taste and stir well. Cook till the oil begins to leave the edges. Add some more coriander and stir once and serve hot.