Hey guys! The recipe I am posting today is very easy curry recipe made using Aloo/Potato. You can serve this for lunch or dinner with paratha/roti/naan or rice. The curry is neither too spicy nor sweet and will be loved by all. So lets get cooking…
Note: The potatoes to be used in this recipe should be small potatoes as we will keep them whole. While boiling keep in mind not to over boil them that they split. They should remain whole.
Ingredients:
Boiled Potatoes – 8 small
Tomatoes – 4 large
Onions – 4 large
Cream/Malai – 2 tbsp
Curd – 1/2 cup
Ginger paste – 1 tbsp
Garlic paste – 2 tbsp
Ghee – 2 tbsp
Cloves – 3-4
Cinnamon – 1 inch piece
Cashew/Kaju – 4-5 pieces
Almonds/Badam – 4-5 pieces
Turmeric powder – 1 tsp
Dry Red Chilies (Kashmiri) – 3 pieces
Red chili powder (Kashmiri) – 1 tbsp
Cumin-coriander powder – 1 tbsp
Garam Masala powder- 1 tbsp
Salt as per taste
Asafotida/Hing – 1/2 tsp
Sugar – 1 tsp
Tomato ketchup – 1 tbsp
Kasuri Methi/dried fenugreek leaves – 1 tsp
Cumin Seeds/Jeera – 1 tsp
Coriander/Dhania leaves (finely chopped) – 1/4 cup
Oil for deep frying
Method:
1) Take the boiled potatoes and remove the skin. With a few make a few superficial holes in it. Now deep fry these potatoes till brown on the outer side. Keep aside.
2)Soak the dry red chilies, cashew and almonds in lukewarm water for 10 minutes. After ten minutes make a paste of it. Keep aside.
3) Make puree of the tomatoes and onions. In a wok take ghee. Let it become warm then add the asafotida/hing and cumin seeds and let them crackle. Now add the cloves and cinnamon and the red chili and cashew-almond paste to it and saute for a minute till it starts to leave the ghee keep stirring on medium flame or else it will burn.
4) Now add the onion puree and let it cook till it leaves the ghee and becomes slightly brown. To this add the tomato puree, turmeric powder, cumin-coriander powder, red chili powder and salt and mix it all well. Cook till the puree leaves the ghee.
5) Once done add the garam masala powder, tomato ketchup, sugar, cream, curd and mix it all well. Take the kasuri methi and lightly crush in between the palms and add it to the gravy. Add the fried potatoes to the gravy and garnish with coriander leaves. Serve hot.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla. Make sure both links are done correctly.
Cooking with Shail 
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