Ingredients
20 baby potatoes
1 tsp tamarind pulp
1 tbsp coriander pdr/ daniya powder
1 tsp cumin pdr/jeera powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
3 onions
5 garlic cloves
1/2 inch ginger
1 tsp Methi kuriya (coarsely powdered methi/ fenugreek seeds)
3 dry red chillies
1 sprig of curry leaves
1 tsp mustard seeds
1 tsp Nigella seeds
1 tbsp + 1 tsp oil
Procedure
Boil the potatoes in cooker for 2-3 whistles (don't overcook)
Peel the potatoes and keep
Heat a pan with 1 tsp oil, put the potatoes with salt, into the pan and cook on a medium flame, turning them around every other minute, till they turn golden evenly
Meanwhile grind onion, ginger and garlic into a paste without water
Heat remaining oil in a thick bottomed Kadai, add mustard seeds when they splutter, immediately add, nigella seeds, curry leaves, methi dal, dry red chillies
when the dal turns deeper colour add onion paste and cook on a medium flame, till it turns into golden brown colour
Mix coriander,cumin, turmeric and chilli pdr with salt and add to the masala, cook for a few mins taking care to avoid burning, add tamarind pulp, few tbsps of water and let it bubble for 2 mins
Now add in the roasted baby potatoes in the masala mix, cook for 5 mins on a low flame, till the masala coats the potatoes well
Let it stand for 10 mins covered to allow the flavours to blend
Garnish with the chopped coriander leaves
Serve hot with roti or rice.
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