Serves - 2-4
Style - Kashmiri
Ingredients
Baby Potatoes - 12
Chili powder - 1 1/2 tsp
Cardamom - 6 nos (powdered)
Cloves - 3 nos (crushed)
Curd - 6 tbsp
Fennel powder - 2 tsp
Turmeric powder - 1/4 tsp
Cinnamon powder - 1/4 tsp
Jeera powder - 1/2 tsp
Ginger powder - 1/2 tsp
Shahi Jeera - 1/2 tsp
Sugar - 1/2 tsp
Garam masala - 1/2 tsp
Oil - as required
Salt to taste
Preparation method
Reference: http://www.youtube.com/watch?v=MmmTDrPNKuw
Style - Kashmiri
Ingredients
Baby Potatoes - 12
Chili powder - 1 1/2 tsp
Cardamom - 6 nos (powdered)
Cloves - 3 nos (crushed)
Curd - 6 tbsp
Fennel powder - 2 tsp
Turmeric powder - 1/4 tsp
Cinnamon powder - 1/4 tsp
Jeera powder - 1/2 tsp
Ginger powder - 1/2 tsp
Shahi Jeera - 1/2 tsp
Sugar - 1/2 tsp
Garam masala - 1/2 tsp
Oil - as required
Salt to taste
Preparation method
- Cook potatoes in pressure cooker for 1 whistle. Remove cooker from heat and let the cooker sit to loose steam.
- Peel potatoes and poke holes. Do not break the potatoes
- Deep fry potatoes until golden brown in oil
- In a vessel, heat 2 tbsp oil. When hot, add chili powder, cloves and cardamom. Cook for about a minute without buring the masala
- Add curd. Keep stirring while you cook cook for a min
- Add 1 cup of water. Add salt, ginger powder, cumin poweder, cinnamon powder, turmeric powder, fennel powder and sugar. Bring to boil
- Add potatoes and shahi jeera. Cook covered in low heat for 15-20 mins
- Add Garam masala and cook for 10-15 mins
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