Wednesday, May 18, 2011

Chutney Wale Aloo

Potatoes cut into 2" pieces 3

fresh coriander chopped 1 cup
pomegrnate powder 1/2 tsp
mint 1/2 cup
salt & sugar 1/2 tsp each

cumin seeds 1tsp
onions ground to paste 2
ginger garlic paste 4 tsp
yoghurt 1 cup
cashewnuts 2 tbsp ground to a paste till smooth
water 1 cup
oil 4tbsp
salt to taste red chilli powder 1 tsp
tomato chopped finely 1
garam masala 1/2 tsp
Peel & wash potatoes. heat oil in akadhai & deep fry over low heat until cooked & light brown in colour. keep aside.
For green sauce, put all ingredients in ablender & make a paste. keep aside.
Grind cashew & yoghurt to asmooth paste.
Heat oil ina kadhai. add cumin seeds, wait for aminute till golden.
Add onion paste, stir over low heat till transparent. Do not brown the onions.
Add ginger garlic paste & stir until oil leaves the masala.
Add yoghurt & cashew paste. stir for 1-2 minutes.
Add green sauce & red chilli powder. stir till oil separates & the mixture turns dry. add 1 cup water, stirring continuously on low heat till it comes to boil.
Now add the fried potatoes & salt. Simmer uncovered for 5 m inutes until oil leaves the masala and the gravy turns  thick.
Add chopped tomato & garam masala, stir & bring to a boil. serve.

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