Deep Fried baby potatoes cooked in an aromatic spices and flavourful Yogurt based gravy
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Yield / Serves
Baby potatoes- 08 nos.
Refined Oil- as required for deep frying.
Asafoetida- a pinch
Onion- 01 medium sized
Ginger- Â¼ th inch
Garlic- 01 clove
Tomatoes, blanched & deseeded- 02 medium sized
Refined Oil â€“ 11/2 tbsp.
Black cardamom-01 no small
Cinnamon stick-01 no. small
Turmeric powder- Â¼ th tsp
Red chilli powder for colour not spicy- Â¾ th tsp
Red chilli powder spicy- 1/4th tsp
Coriander powder- Â½ tsp.
Fennel powder â€“ Â½ tsp
Punjabi Garam masala powder- 1/4th tsp
Cashew nut paste- 01 tbsp.
Lemon juice- Â¼ th tbsp. OR Yogurt, whisked- Â½ tbsp.
Salt- to taste
Water-1 Â½ to 02 Cups 0f 250 ml each
For garnishing: Fresh Coriander leaves, finely chopped- 04 sprigs.
Goes best with: Tandoori rotis, Butter Naan, Parathas or Steamed basmati rice.
Rinse the baby potatoes. Keep the skin / peel on Prick them with a fork and keep in salted water for 10 minutes and then wipe them dry. Deep fry in medium hot oil till they are golden brown and completely cooked.
Grind the onions, ginger & garlic to smooth paste. Blend in a food processor the tomatoes to a smooth puree. Heat 1 ½ tbsp. of oil. Add asafoetida, the black cardamom & cinnamon.
SautÃÂ© till the oil becomes fragrant & then add the onion-ginger-garlic past SautÃÂ© the paste on a low flame, till it becomes light golden brown and the oil oozes out. This takes about 10 minutes. Add the tomato puree to the browned paste and stir.
After 05 minutes, add the turmeric powder, coriander powder, both the red chili powders, garam masala powder, fennel powder one by one. Stir again and sautÃÂ© till the oil separates. Takes about 08 minutes.
Now add the cashew nut paste and yogurt (if you are going to use yogurt, at this stage). Again fry the masala paste till the oil separates. This takes about 02 minutes.
Now add the water. Bring the gravy to a boil. Add fried potatoes and simmer for some 05 minutes till the gravy thickens. Add lemon juice (if you are not adding yogurt). Add salt.
For the serving: Serve hot garnished with finely chopped coriander leaves. Goes best with hot with Tandoori rotis, Butter Naan, Parathas or Steamed basmati rice.
- You may parboil the potatoes with their skin on and then prick and shallow fry to save time and Oil i.e. then you can shallow fry.
- You may peel the baby potatoes, or keep the skin on as desired.
- If you want to serve it with steamed rice then increase the quantity of water in gravy taking care that it does not become too thin or watery.
I suggest that you use Yogurt instead of lime juice, take care that it does not curdle.
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