Ingredients:
- Baby Aloo - 300 gms
- Onion - 2
- Tomato - 2
- Green chilies - 2
- Ginger garlic paste - 2tsp
- Red chili powder - 1 tsp
- Coriander seed powder - 1 tsp
- Jeera powder - 1/2 tsp
- Garm masala - 1 tsp
- Sugar - 1 tsp
- Cashews - 10
- Coriander leaves - 2 tsp (finely chopped)
- Salt - According to taste
- Oil - 6-7 tsp
- Jeera - 1/2 sp
Method:
- Pressure cook baby aloo till 3-4 whistles. peel off the skin and prick them with the help of fork so that it will cook well in masala.
- Heat 5tsp of oil in a pan, fry these cooked baby aloo on both the sides until they are light brown on low - medium flame.
- Meanwhile prepare paste of onion, tomato and cashews separately.
- Heat remaining oil in a pan, add jeera and allow them to crackle.Add ginger garlic paste followed by onion paste and fry until raw smell goes off. Add tomato puree and fry till oil separates.add cashew paste and fry for 5 more mins. cashew paste is optional, its used to enhance the taste and also provides thickness to gravy.
- Add red chili powder, coriander seed powder, garam masala, jeera powder and finely chopped green chilies, saute well cook covered for few more mins.
- Add the fired aloo into the gravy and cook on low flame for few mins until its mixed well with the gravy.
- Add sugar and salt to taste and cook for few more mins.
- Garnish with finely chopped coriander leaves or kasoori methi and serve hot along with chapati, roti, naan and kulcha.
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