750 g (26 oz) Potatoes, boiled, soaked in cold water
1 cup (200 ml) 3 1/2 fl oz Vegetable oil for frying
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
4 tbsp (80 g) 2 3/4 oz Yoghurt (dahi)
2 tsp (4 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
1 tbsp (5 g) Aniseed (saunf) powder
1 1/2 tsp (3 g) Ginger powder (sonth)
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
1 Black cardamom (badi elaichi)
2 Bay leaves (tej patta)
4 Cloves (iaung)
Salt to taste
1 cup (200 ml) 3 1/2 fl oz Vegetable oil for frying
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
4 tbsp (80 g) 2 3/4 oz Yoghurt (dahi)
2 tsp (4 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
1 tbsp (5 g) Aniseed (saunf) powder
1 1/2 tsp (3 g) Ginger powder (sonth)
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
1 Black cardamom (badi elaichi)
2 Bay leaves (tej patta)
4 Cloves (iaung)
Salt to taste
method
1. Peel the potatoes and pierce right through with a toothpick, mahing 3 - 4 punctures through each.
2. Heat the oil and fry the potatoes, till they are golden brown. Drain the excess oil and keep aside.
3. Heat the oil (5 tbsp) in a heavy-bottomed pan. Mix together yoghurt and red chilli powder and add to the pan. Stir briskly till it takes a nice red colour, without letting it stick to the bottom.
4. Add water, stir well and then add all the spices. Bring to the boil. Add the fried potatoes and cook on low heat for 15 minutes.
5. Stir occasionally to prevent it from sticking to the bottom. Cook until the liquid is almost dry and the oil separates. Remove from heat and serve hot.
2. Heat the oil and fry the potatoes, till they are golden brown. Drain the excess oil and keep aside.
3. Heat the oil (5 tbsp) in a heavy-bottomed pan. Mix together yoghurt and red chilli powder and add to the pan. Stir briskly till it takes a nice red colour, without letting it stick to the bottom.
4. Add water, stir well and then add all the spices. Bring to the boil. Add the fried potatoes and cook on low heat for 15 minutes.
5. Stir occasionally to prevent it from sticking to the bottom. Cook until the liquid is almost dry and the oil separates. Remove from heat and serve hot.
serving amount
serves: 4
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