|
Ingredients (Measurement Conversion Calculator) Salt as per taste
50 gm Plain Yoghurt
Lemon juice, little
Oil as needed for frying
2 sticks Cinnamon
Fresh Coriander Leaves
30 gm Ginger paste
1/2 teaspoon Garam Masala
5 Cardamoms
1 teaspoon Cumin seeds
1.5 teaspoons Red Chilli Powder
6 Cloves
5 Green Chillies, slit lengthwise
For Garnishing:
125 gm Onion paste
1/2 teaspoons Sugar
1.5 teaspoons Turmeric Powder
1/2 kg small Potatoes
Directions
Peel the potatoes and leave in salty water for approximately 30 minutes. Heat oil in a pan and fry till they become slight golden brown and firm. Keep aside. Take oil in a kadhai / deep pan and put in the cloves till they splutter, and add the cinnamon and cardamom. Add in the onion paste. Stir for about 5-6 minutes till the oil separates. Add the ginger paste and stir for a few more minutes. Add the red chilli powder and turmeric powder. Saute for a few minutes. Roast the cumin seeds in a dry pan and grind them to powder. Add sugar and the roasted cumin powder and stir for 2 minutes. Beat the yoghurt and add it to the kadahi. Lower the temperature and put in the fried potatoes and simmer. Cook the potatoes covered till they turn tender; do not let the steam escape. Add the garam masala powder and cover again. Remove from heat. Serve hot and garnish with green chillies and coriander leaves.
|
Served as main course or in snacks. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
Tips - Goes very well with hot luchis.
|
 |
|
|
|
