BABY POTATO IN GREEN SAUCE 8 baby potatoes - keep whole HARI CHUTNEY (GRIND TOGETHER) 1 cup chopped fresh coriander ½ small raw mango or ½ tsp dry mango powder (amchoor) ½ cup mint (poodina) ½ tsp salt ½ tsp sugar GRAVY 4 tbsp oil 1 tsp cumin (jeera) seeds, 2 onions - ground to a paste 4 tsp ginger- garlic paste, 1 tsp red chilli powder 1 cup yoghurt and 2 tbsp cashewnuts (kaju) - ground to a paste till smooth 1 cup water 1 tsp salt, or to taste 1 tomato - chopped finely ½ tsp garam masala 1. Peel and wash potatoes. Heat oil in a kadhai and deep fry over low heat until cooked and light brown. For gravy 1. grind cashews and yoghurt to a smooth paste. 2. Heat oil in a kadhai. Add jeera, wait for a minute till golden. 3. Add onion paste, stir over low heat until transparent. Do not brown the onions. 4. Add the ginger paste and stir until the masala leaves oil. 5. Add yoghurt and cashews paste. Stir for 1- 2 minutes. 6. Add hari chutney and red chilli powder. Stir till oil separates and the mixture turns dry. 7. Add 1 cup water, stirring continuously on low heat till it comes to a boil. 8. Now add the fried potatoes and salt. Simmer uncovered for 5 minutes until the oil leaves the masala and the gravy turns thick. 9. Add chopped tomato and garam masala, stir and bring to a boil. Serve. Note: Do not cover the kadhai while cooking, as yogurt or milk based gravies can curdle if covered while cooking.
Posted on: Mon, 03 Feb 2014 20:30:30 +0000
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