Monday, May 31, 2010

BABY POTATO KAJU TAMATAR SUBZI

INGREDIENTS:

Baby Potatoes - 150 gms


Onions - 1 medium, finely chopped
Tomatoes - 2 small, finely chopped
Ginger Garlic paste - 1/2 tsp
Cloves - 2
Cinnamon - 2"
Cardamom - 1
Curds/ Yogurt - 2 tbsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Kaju - 1/4cup
Kasuri Methi - 2 pinches

METHOD:

1. Soak and wash the baby potatoes well to remove the dirt.
2.  Prick the potatoes with fork as these are going to be cooked with skin.
3. Heat a pressure cooker with oil, add in the cloves, cardamom, cinnamon. Fry for 1 min.




4. Then add the onions, sauté well till its light brown.
5. Add in the ginger garlic paste. fry till its all mixed and brown.
6. Then add tomatoes, simmer and add the salt and turmeric. Sauté for 5 mins for the tomatoes to get soft.




7. Then add the kaju.
8. Now add  red chili powder, coriander powder and cumin powder. Simmer again for 5 mins. add in the baby potatoes and cook for couple of minutes. Have the flame in sim and add the curds. Mix well immediately so that it doesn't curdle.
9. After stirring well add 1 cup of water or enough to cover the baby potatoes.



10. Sprinkle in the kasuri methi and cover with the pressure cooker lid. Cook for 4 -5 whistles till the potatoes are fork tender.
11. Once the steam is off, cook again for a 1 minute for the gravy to get thicken.
12. Serve it with Roti or Rice. ........................



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