750 g (26 oz) Potatoes, unpeeled, 1 inch x 1 inch pieces
1 cup (200 ml) 7 fl oz Vegetable oil
8 Black cardamom (badi elaichi)
8 Green cardamom (choti elaichi)
5 Cloves (hung)
5 Cinnamon (dalchini), 2 inch sticks
3 tbsp (12 g) Ginger powder (sonth)
3 tbsp (12 g) Aniseed (saunf) powder
5 Bay leaves (tej patta)
1 1/2 tsp (9 g) Garlic (lasan), ground
1/2 cup (100 ml) 3 1/2 fl oz Cooked yoghurt
3 tsp (6 g) Kashmiri red chilli powder, dissolved in 1 cup water
1 tbsp (25 g) Onion paste, fried
Salt to taste
1 1/2 tsp (3 g) Turmeric (haldi) powder
1/4 cup (50 ml) 1 3/4 fl oz Dry cockscomb flowers, heated with 1/2 cup water, extract
1/4 tsp Black cumin (shahj jeera) seeds
1 cup (200 ml) 7 fl oz Vegetable oil
8 Black cardamom (badi elaichi)
8 Green cardamom (choti elaichi)
5 Cloves (hung)
5 Cinnamon (dalchini), 2 inch sticks
3 tbsp (12 g) Ginger powder (sonth)
3 tbsp (12 g) Aniseed (saunf) powder
5 Bay leaves (tej patta)
1 1/2 tsp (9 g) Garlic (lasan), ground
1/2 cup (100 ml) 3 1/2 fl oz Cooked yoghurt
3 tsp (6 g) Kashmiri red chilli powder, dissolved in 1 cup water
1 tbsp (25 g) Onion paste, fried
Salt to taste
1 1/2 tsp (3 g) Turmeric (haldi) powder
1/4 cup (50 ml) 1 3/4 fl oz Dry cockscomb flowers, heated with 1/2 cup water, extract
1/4 tsp Black cumin (shahj jeera) seeds
method
1. Boil the potatoes until tender. Keep aside to cool. Peel and pierce through them with a toothpick. Heat 1 cup oil and fry the potatoes on very low heat until they are reddish brown. Stir occasionally while frying. Remove and drain on kitchen towels.
2. In a pan, add the cardamom, cloves, cinnamon sticks, ginger powder, aniseed powder, bay leaves, garlic, cooked yoghurt, red chilli water, onion paste, and salt. Stir to make a homogenous paste.
3. Pour in 3 cups water, bring the mixture to the boil and cook for 3 - 4 minutes. Add the potatoes and turmeric powder. Reduce heat to low and cook covered for 5 minutes more. Add the cockscomb flower extract and cook until the oil separates. Mix in the black cumin seeds.
2. In a pan, add the cardamom, cloves, cinnamon sticks, ginger powder, aniseed powder, bay leaves, garlic, cooked yoghurt, red chilli water, onion paste, and salt. Stir to make a homogenous paste.
3. Pour in 3 cups water, bring the mixture to the boil and cook for 3 - 4 minutes. Add the potatoes and turmeric powder. Reduce heat to low and cook covered for 5 minutes more. Add the cockscomb flower extract and cook until the oil separates. Mix in the black cumin seeds.
serving amount
serves: 6 - 8
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