200 g (7 oz) Sun-dried dumplings (variya)
500 g (1.1 lb) Potatoes, washed, quartered
1/2 cup (100 g) 3 1/2 oz Ghee
1 cup (300 g) 11 oz Onion paste
3 tbsp (18 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1 cup (200 ml) 7 fl oz Tomato puree
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
Salt to taste
500 g (1.1 lb) Potatoes, washed, quartered
1/2 cup (100 g) 3 1/2 oz Ghee
1 cup (300 g) 11 oz Onion paste
3 tbsp (18 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1 cup (200 ml) 7 fl oz Tomato puree
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
Salt to taste
method
1. Heat the ghee in a wok (kadhai); fry the sun-dried dumplings till light brown in colour. Remove and keep aside.
2. In the same ghee, add onion, ginger and garlic pastes. Fry till light brown.
3. Add tomato puree. Cook for a few minutes. Add coriander powder, turmeric powder, red chilli powder, salt, and 2 cups of water. Mix well.
4. To this mixture, add sun-dried dumplings and potatoes and cook till they are soft and tender, and the gravy is thick. Serve hot.
2. In the same ghee, add onion, ginger and garlic pastes. Fry till light brown.
3. Add tomato puree. Cook for a few minutes. Add coriander powder, turmeric powder, red chilli powder, salt, and 2 cups of water. Mix well.
4. To this mixture, add sun-dried dumplings and potatoes and cook till they are soft and tender, and the gravy is thick. Serve hot.
serving amount
serves: 2 - 4
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