Ingredients:Red Potato 750 gm.
Hing / Aasafoetida 1 Teaspoon
Bay Leaf 1-2
Red Dry chilli 1-2
Jeera / Cumin seeds 1 Teaspoon
Whole garam masala (cinnomon stick 1 inch, Cardamom 3-4, cloves 3-4)
Green Chilli 3-4 sliced / as per taste
Cumin powder/paste 2 tablespoon
Ginger paste 2 Tablespoon
Rice oil 3-4 Tablespoon Turmeric 1 Teaspoon
Tomato puree 1-2 cup (4-5 medium sized)
Hing / Aasafoetida 1 Teaspoon
Bay Leaf 1-2
Red Dry chilli 1-2
Jeera / Cumin seeds 1 Teaspoon
Whole garam masala (cinnomon stick 1 inch, Cardamom 3-4, cloves 3-4)
Green Chilli 3-4 sliced / as per taste
Cumin powder/paste 2 tablespoon
Ginger paste 2 Tablespoon
Rice oil 3-4 Tablespoon Turmeric 1 Teaspoon
Tomato puree 1-2 cup (4-5 medium sized)
Peas 1 cup
Salt to taste Coriander leaves chopped 1/2 cup
Preparation:
1. Boil the potatoes in slightly salted water and drain.
2. Peel the skin if you wish to.
3. Cut all of them into halves or of equal size each.
4. Heat oil in a pan and fry these boiled poataoes till it turns golden.
5. Add the cumin seeds, bay leaf, dry red chilli, whole garam masala and let them crackle.
6. Add the hing and pour the tomato puree, ginger paste, and jeera powder, green chillies, tumeric, and salt to taste..
7. Let the curry fry till the raw smell of the spices disappear.
8. Now add the peas and potatoes and roast till the oil starts oozing out from the curry.
9. Remove the pan from heat and garnish with coriander leaves.
10. You can add water to this and bring it to boil if you want this as moist gravy.(I dont prefer it like a liquid.)
Note:
Hing / Aasafoetida is used as a digestive aid in cooking and has a very strong smell of its own. This dish intends to retain its smell and hence is usually added just after the potatoes. Ive used it earlier for people not used to this smell.
You could choose to serve it as a starter, it would be served like baked potatoes or as a part of main course.
Salt to taste Coriander leaves chopped 1/2 cup
Preparation:
1. Boil the potatoes in slightly salted water and drain.
2. Peel the skin if you wish to.
3. Cut all of them into halves or of equal size each.
4. Heat oil in a pan and fry these boiled poataoes till it turns golden.
5. Add the cumin seeds, bay leaf, dry red chilli, whole garam masala and let them crackle.
6. Add the hing and pour the tomato puree, ginger paste, and jeera powder, green chillies, tumeric, and salt to taste..
7. Let the curry fry till the raw smell of the spices disappear.
8. Now add the peas and potatoes and roast till the oil starts oozing out from the curry.
9. Remove the pan from heat and garnish with coriander leaves.
10. You can add water to this and bring it to boil if you want this as moist gravy.(I dont prefer it like a liquid.)
Note:
Hing / Aasafoetida is used as a digestive aid in cooking and has a very strong smell of its own. This dish intends to retain its smell and hence is usually added just after the potatoes. Ive used it earlier for people not used to this smell.
You could choose to serve it as a starter, it would be served like baked potatoes or as a part of main course.
The picture on the right is actually Baked potatoes with the same ingredients. Ive added carrot too in it.
The picture on your left is made of white small potatoes.
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