Ingredient:
Potato 500gm small ones (whole)
Onion 2 Nos. Large & paste
Ginger 1 ½ “ paste
Cashew nuts 10/12 Nos. paste
Poppy seeds 2 table spn paste
(khuskhus/Posto)
Green chillies 2/3 Nos. paste
Curd 150gm bitten
Dhaniya Powder 1.5 tbl spn
Bay Leaf 1 No.
Sugar to taste
Salt to taste
Kishmish 25 gms soaked in water
Refined oil 3 table spn.
Fresh coriander finely chopped
For Garam Masala:
2 nos. cardamom
1 no. clove
A small piece of cinnamon
A little jawitri
1/4th nutmeg
Boil the peeled potatoes. Keep the stock aside.
Heat a pan on oven. Put the garam masala ingredients in it. When the masala starts flittering, keep the masala aside to cool & make a powder with it.
Now heat the oil in the pan. Put the bay leaf in it. Now pour the onion paste. Fry it until the colour changes into reddish. Add the ginger paste, chili paste, cashew paste & the poppy seed paste to it. Fry for 3-4 minutes. Now add the sugar & dhania powder. Mix it well. If it becomes very dry add a little from the potato stock. Now bit the curd very well & pour & stir it continuously for 2-3 minutes. Now add the potatoes, kishmish & the rest of the stock. Add salt to taste. Cover the pan & bring it to boil.
Now it comes to a thick gravy. Sprinkle the garam masala powder & mix.
Pour it on a bowl. Garnish with freshly chopped coriander. It’s best served with parathas.
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