Ingredients Babypotatoes Oil Mustardoil Cuminseeds Asafoetida Onions,chopped Gingergarlicpaste Tomatoes,chopped Redchillipowder Cuminpowder Corianderpowder Turmericpowder Salt Garammasalapowder

ammasalapowder Freshcorianderleaves,chopped Ginger,cutintothinstrips

2024 todeepfry 2tablespoons 1teaspoon apinch 2large 1tablespoon 3large 1/2tablespoon 1/2teaspoon 1tablespoon 1/2teaspoon totaste 1/2teaspoon 1tablespoon 1inchpiece

Method Peel,washandprickpotatoesalloverwiththehelpofafork.Keepinsaltedwaterfor fifteenminutes.Heatsufficientoilinakadaianddeepfrythepotatoesonmediumheattill goldenbrown.Drainandplaceonanabsorbentpaperandkeepaside.Heatmustardoilina pantosmokingpoint.Coolandheatagain.Addcuminseedsandasafoetidaandcookon mediumheattillthecuminseedschangecolour.Addonionandsautforthreetofour minutesortilltheonionturnslightgolden.3Addgingergarlicpasteandsautforaminute.

Addalittlewaterandstir.Addtomatoesandsautforaminute.Addalittlewaterandcook tilltomatoesturnpulpy.Addredchillipowder,cuminpowder,corianderpowder,turmeric powderandalittlewaterandstir.Addfriedpotatoesandstirtomixwellandcookfortwo minutes.Addalittlewaterandsalt.Mixwellandsimmerforfiveminutesortillthe potatoesabsorbthegravy.Addgarammasalapowderandstir.Removefromheatandserve hotgarnishedwithcorianderleavesandgingerstrips. Ingredients 12to15babypotatoes oilfordeepfrying Forthegravy 2cupsroughlychoppedtomatoes 3clovesofgarlic(lehsun) 25mm.(1")pieceofginger(adrak) 8wholedrykashmiriredchillies 2tbspbrokencashewnuts(kaju) 1tspcuminseeds(jeera) 1tspfennelseeds(saunf) 21/2cupswater Otheringredients 8nos.cardamom(elaichi) 1tbsproasteddriedfenugreekleaves(kasurimethi) 1tbsphoney 1/4cupfreshcream 1tbspchoppedcoriander(dhania) 2tspbutter 1tspoil salttotaste Method 1. Washanddrythebabypotatoes.Pierceeachpotatoallaroundwithaforkanddeepfryin hotoil,withtheskinon,tillthepotatoesarecooked. 2. Drainonabsorbentpaperandkeepaside. Forthegravy 1. Combinealltheingredientstogetherandsimmeroveramediumflametillthetomatoesare cooked. 2. Coolthemixtureandpureinablendertomakeasmoothpaste.

Howtoproceed 1. Heatthebutterandoilinapan,addthecardamomandgravypasteandallowittocometoa boil.Simmertilltheoilseparatesformthegravy. 2. Addthepotatoes,kasurimethi,honeyandsaltandsimmerforsomemoretime. 3. Addthecreamandcorianderandservehot.

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Ingredients 45potato,peeledandhalved oilfordeepfrying 2onions 3to4garlic(lehsun)cloves 1tbspchoppedginger(adrak) 2tbsptomatopuree 12greenchilli 2tbspoil apinchsugar salttotaste 1tspturmericpowder(haldi) 1tspgarammasala 1tspchillipowder 2tbspmangopickle Method Heatoilinapan,addthepotatoesanddeepfrytilltheyturngoldenbrownandcrispfrom allthesides. Drainonanabsorbentpaperandkeepaside. Combinetheonions,garlic,chilliandgingerandblendinamixertoasmoothpaste.Keep aside. Heat2tablespoonsofoilinapressurecooker,addthepreparedpastewithsalt,turmeric, sugar,garammasala,andchillipowderandsauteuntilbrownedandproducesanoily residue. Addpicklesandmixwell. Addthetomatopasteandsautefor23minutes. Addthefriedpotatoes,allowtoabsorbgravymixturefor34minutes. Addwater,closecookerandallowtocometopressurecookingfor1012minutes.

9. Servehotwithchapatis,naanorrice.