Ingredients:
Potatoes (small)____________________________________ 1kg
Tomato puree______________________________________ 1 cup
Ginger/garlic paste __________________________________ 1 tbsp
Ginger (grated)_____________________________________ 1 tbsp
Roasted and ground cumin _____________________________1 tsp
Salt______________________________________________ to taste
Almonds (finely cut)__________________________________ 20
Fresh cream________________________________________ ½ cup
Lemons___________________________________________ 4
Coriander seeds_____________________________________ 1 tsp
Black peppercorns___________________________________ 1 tsp
Green chillies (finely cut) ______________________________ 4
Oil as required
Method:
- • Wash potatoes thoroughly. Boil and peel.
- • Heat little oil in a wok. Fry potatoes until golden and take out.
- • Put tomato puree, red chillies ginger/garlic paste, cumin, jiggery and salt in the same wok and fry. Add potatoes.
- • Crush coriander seeds and black peppercorns coarsely and add to wok. Add green chillies and lemon juice.
- • Fry. Add almonds, ginger and cream. Remove from flame. Serve with hot chapaties.
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