Serves: 4 people
Rating: 4.5 / 5
Last cooked: 05 Aug 2020
Ingredients
8-10 small potatoes (limit size to a large lemon?)
1 Green Cardamom
1 black cardamon
3 cloves
1/4 turmeric powder
1/4 tsp cinnamon powder
4 tsp Kashmiri chili
1/2 tsp Ginger powder
1/2 tsp Hing
2 tsp Fennel seed powder
1 bay leaf
1 tsp Garam masala
2 tsp Coriander powder
Method
- Wash and put potatoes in a cooker. Fill water until potatoes are covered. Add salt. Cook until cooker sizzles and before 1st whistle. Turn off to let itself out. If cooked more, potatoes will break while cooking further
- Peel potatoes. Poke a lot of holes toothpick. Poke away!
- Deep fry in mustard oil till proper brown
- Heat 3-4 tbsp mustard oil in a pan. Add 1 tsp salt and Lower flame
- Add cardamom and cloves for a minute
- Add powders and fry for a minute
- cook for a min or so. Add salt. Cook for a min
- Add potatoes and mix carefully. Cook for 3-5 mins
- Transfer potatoes and masala to cooker. Add water to masala and drain into cooker (don't miss out any masala)
- Add water so that potatoes are submerged about halfway or lesser
- Cover and cook for 2 whistles (more will break potatoes). Allow to cool
- Open cooker and cook in medium flame. Garam masala 1 tsp, Coriander powder 2 tsp. Cook for 3-5 mins. Stir carefully and flip potatoes once or twice
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