Ingredients
Potato - 3 nos (chopped into 1/2 inch cubes)
Onion - 3 nos (finely chopped)
Tomatoes - 3 nos (chopped into 1/2 inch cubes)
Cloves - 5-6 nos
Cinnamon sticks - 1 inch
Bay leaves - 2-3 nos
Fennel seeds - 1/2 tsp
Curry leaves - 10-12 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Cumin Powder - 1 tsp
Coriander powder - 2 tsp
Chili powder - 3 tsp
Meat masala - 2 tsp
Grated coconut - 1 cup
Salt
Oil
Coriander leaves - 1/2 cup (finely chopped)
Preparation Method
Potato - 3 nos (chopped into 1/2 inch cubes)
Onion - 3 nos (finely chopped)
Tomatoes - 3 nos (chopped into 1/2 inch cubes)
Cloves - 5-6 nos
Cinnamon sticks - 1 inch
Bay leaves - 2-3 nos
Fennel seeds - 1/2 tsp
Curry leaves - 10-12 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Cumin Powder - 1 tsp
Coriander powder - 2 tsp
Chili powder - 3 tsp
Meat masala - 2 tsp
Grated coconut - 1 cup
Salt
Oil
Coriander leaves - 1/2 cup (finely chopped)
Preparation Method
- Fry grated coconut in a pan until golden brown. Set aside to cool
- Slowly grind the grated coconut to a coarse powder. Use slow speeds to avoid making a paste
- In a big enough pan, heat oil. Add cinnamon sticks, bay leaves, fennel seeds, curry leaves and cloves. Fry for 1-2 minutes
- Add ginger and garlic pastes. Fry for 2 minutes
- Add onion and saute in medium heat until translucent
- Add turmeric powder and saute until golden brown
- Add tomatoes and cook until mushy
- Add water, salt and potatoes
- When boiling, add masala powders and boil until raw smell goes away
- Add ground grated coconut powder
- Adjust water and cook until potatoes are cook and gravy is thick
- Garnish with finely chopped corainder leaves
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