By - Sanjeev
Kapoor
Ingredients
- Baby potatoes 20-25
- Ripe mango pulp 1/3 cup
- Oil to deepfry 3 tablespoons
- Onions 2 large
- Ginger 1/4 inch piece
- Garlic 2 cloves
- Watermelon seeds, roasted 1 teaspoon
- Muskmelon seeds, roasted 1 teaspoon
- Saffron (kesar) 8-10 strands
- Fresh cream 2 tablespoons
- Caraway seeds (shahi jeera) 1 teaspoon
- Green cardamoms 3-4
- Cloves 3-4
- Green chillies, slit 2
- Yogurt, whisked 3/4 cup
- Turmeric powder 1/4 teaspoon
- Red chilli powder 1/2 teaspoon
- Salt to taste
- Garam masala powder 1 teaspoon
- Lemon juice 1 teaspoon
- Caraway seeds (shahi jeera) 1/4 teaspoon
- Black peppercorns 6-8
- Green cardamoms 2
- Cloves 2-3
Method
- Wash and scrub potatoes under running water.
- Prick them with a fork Heat sufficient oil in a kadai and deep-fry them along with the skin till golden.
- Remove and place on an absorbent paper. Set aside.
- Grind onions into a smooth paste.
- Grind ginger and garlic to a smooth paste.
- Grind watermelon seeds and muskmelon seeds to a paste using a little water.
- Dissolve saffron in fresh cream and set aside.
- Heat three tablespoons of oil in a pan, add one teaspoon caraway seeds, three green cardamoms and three cloves.
- When they change colour add green chillies and onion paste and sauté for three to four minutes or till it turns golden brown.
- Add ginger-garlic paste and sauté for two minutes.
- Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir-fry till oil separates from the masala.
- Add half a cup of water and mix well.
- When water comes to a boil add mango pulp, fried potatoes and salt. Stir well.
- In another pan dry roast remaining shahi jeera, cloves, green cardamoms and peppercorns and grind to a powder.
- Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
- Adjust seasoning.
- Add freshly ground masala and lemon juice and stir.
- Serve hot with paranthas.
No comments:
Post a Comment