Categories: sidedish
Ingredients
- Baby potatoes -10-12
- Onion - 2 finely chopped
- Tomatoes - 3 Big and juicy ones (I used Bangalore tomatoes)
- Ginger-Garlic paste - 1 tsp /or
- (grind 1 inch piece ginger & 4 cloves of garlic together)
- Oil/Butter - 2 tbsp
- Salt as required
- Oil for shallow frying potatoes.
- Coriander leaves and julienne ginger(ginger cut into thin strips) for garnishing
- Spice Powder
- Turmeric powder - 1/4 tsp
- Chilli powder - 3/4 tsp
- Coriander powder - 2 tsp
- Garam Masala powder-1 tsp
- For the seasoning
- Bay leaf -1
- Jeera/Cumin seeds -1 tsp
Directions
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Parboil the potatoes (cook partially). Peel the skin, prick all over with a fork and shallow fry it till golden brown. Keep it aside.
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Puree the tomatoes and keep it aside.
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Method
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Heat oil/butter in a pan, add bay leaf and jeera seeds, when jeera/cumin seeds sizzle, add finely chopped onions and saute till onions turn brown. Continuous stirring is required.
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Then add ginger-garlic paste and saute for a few more minutes.
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Add tomato puree, all the spice powder and saute till tomatoes turn mushy and oil separates.
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Then add the shallow fried potatoes, needed salt and ¾ cup of water. Simmer and cook covered for 5-6 minutes.
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Garnish with coriander leaves and julienne ginger.
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Enjoy it hot with rotis, plain rice or any pulao.
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Variation -If you want a richer gravy, soak 3-4 cashews in hot water, grind it to a paste and add it after the tomatoes are cooked.