Kara Boondhi and potato Gravy can be served with Rice / Chapathi / Poori
Quantity mentioned below can be used for : 4 people
Ingredients :
Potato - 3 large (chopped into small cubes)
Oil - 3 tsp
Cinnamon - 1/2 inch piece
Clove - 1
Cashews - 10
Ginger - 1 inch piece (diced)
Garlic - 5 pods
Onion - 2 medium (chopped)
Tomato - 1 medium (chopped)
Salt - as required
Turmeric powder - 1/4 tsp
Chilli powder - 1.5 tsp
Fennel - 1/2 tsp
Water
Coriander leaves - to garnish
Kara Boondhi - as required
Method :
1. Pressure cook potatoes (1 whistle) and peel the skin.
2. In a pan, heat 2 tsp of oil.
3. Add cinnamon and cloves.
4. Add cashews and fry till they turn light brown.
5. Add ginger and garlic to the pan and let it fry.
6. Add onions and fry till the turn light brown.
7. Add tomato and salt to the pan.
8. Add turmeric powder to the pan.
9. Add chilli powder to the pan.
10. Let it cook for 5-10 minutes.
11. Grind them in a blender.
12. Make into a fine paste.
13. In the same pan, heat 1 tsp of oil.
14. Add fennel seeds and let it splutter.
15. Now add the grinded paste and some water. Let it boil. Then add the cooked potatoes.
16. Once it starts to boil, add chopped coriander leaves. Switch off the flame.
17. Finally add Kara Boondhi (quantity as needed) to the gravy.
No comments:
Post a Comment