700 g (25 oz) Potatoes, diced
200 g (7 oz) Parwars (parwal)
3/4 cup (150 ml) 5 fl oz Mustard (sarson) oil
2 Cloves (laung)
2 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
5 Black peppercorns (sabut kali mirch)
4 tbsp (60 g) 2 oz Tomatoes, chopped
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
200 g (7 oz) Parwars (parwal)
3/4 cup (150 ml) 5 fl oz Mustard (sarson) oil
2 Cloves (laung)
2 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
5 Black peppercorns (sabut kali mirch)
4 tbsp (60 g) 2 oz Tomatoes, chopped
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
method
1. Heat the mustard oil in a wok (kadhai); saute the potatoes and parwars. Drain the excess oil and keep aside.
2. To the same oil, add cloves, green cardamom, cinnamon stick, bay leaf, and black peppercorns. Saute for a few seconds and then add the tomatoes. Cook for 2 - 3 minutes.
3. Add salt, turmeric powder, red chilli powder, potatoes, and parwars. Stir for a few seconds.
4. Add water and cook till the potatoes are done and the water is absorbed.
2. To the same oil, add cloves, green cardamom, cinnamon stick, bay leaf, and black peppercorns. Saute for a few seconds and then add the tomatoes. Cook for 2 - 3 minutes.
3. Add salt, turmeric powder, red chilli powder, potatoes, and parwars. Stir for a few seconds.
4. Add water and cook till the potatoes are done and the water is absorbed.
serving amount
serves: 4
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more information
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