600 g (22 oz) Potatoes
1/2cup (100 ml) 3 1/2 fl oz Vegetable oil
4 tsp (24 g) Onion, chopped
2 tsp (4 g) Cumin (jeera) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
2 tsp (3 g) Cumin powder
2 tbsp (30 g) 1 oz Cashew nut (kaju) paste (optional)
1 tsp (2 g) Cloves (laung) powder
a pinch Cinnamon (dalchini) powder
Salt to paste
2 cups (400 g) 14 oz Yoghurt (dahi)
1/2cup (100 ml) 3 1/2 fl oz Vegetable oil
4 tsp (24 g) Onion, chopped
2 tsp (4 g) Cumin (jeera) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
2 tsp (3 g) Cumin powder
2 tbsp (30 g) 1 oz Cashew nut (kaju) paste (optional)
1 tsp (2 g) Cloves (laung) powder
a pinch Cinnamon (dalchini) powder
Salt to paste
2 cups (400 g) 14 oz Yoghurt (dahi)
method
1. Peel the potatoes and soak them in water.
2. Heat 1 tbsp oil in a pan; saute the onion till brown.
3. Heat the remaining oil in a wok (kadhai); saute the cumin seeds till they crackle. Add turmeric powder, red chilli powder, and cumin powder with 1/2 cup water.
4. Mix in the remaining ingredients and cook for 5 minutes. Add the peeled potatoes and seal the pan with dough. Cook on low heat (dum) for 30-35 minutes.
5. Remove from heat, transfer into a serving dish and serve hot.
2. Heat 1 tbsp oil in a pan; saute the onion till brown.
3. Heat the remaining oil in a wok (kadhai); saute the cumin seeds till they crackle. Add turmeric powder, red chilli powder, and cumin powder with 1/2 cup water.
4. Mix in the remaining ingredients and cook for 5 minutes. Add the peeled potatoes and seal the pan with dough. Cook on low heat (dum) for 30-35 minutes.
5. Remove from heat, transfer into a serving dish and serve hot.
serving amount
serves: 4
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