This is from my Best Friend Sona…I still think it tastes better when she makes it.
This home-made Shahi variationis nothing less! Who doesn’t like potatoes? Especially when they are baby potatoes simmered in creamy & aromaticgravymade with almonds and cashews and flavoured with traditional Indianspices!. It’s simple to make yet very elegant when served.
6 Baby potatoes.
3 tbsp Cooking oil
1 Lg. Tomato (Crushed)
1/2 cup Whipped yogurt
1 tsp Mango powder
2 tsp tamarind paste 2 tsp ginger powder 1/2 tsp sugar 1 tbsp ginger-garlic paste 3 tbsps almond-cashew nut paste ** soak the nuts in water, then remove skin and blend to a paste 1 tsp red chilli powder 1 tbsp ginger-garlic paste 3 tbsps almond-cashew nut paste ** soak the nuts in water, then remove skin and blend to a paste 1 1/2 tbsp red chilli powder
2-3 tbsp Fresh cream
1/2 tsp Onion salt
2 tsp Coriander powder
2 tsp Cumin Powder
Salt and pepper to taste.
1/2 cup Oil to fry. 1/2 tbsp Fennel powder.
Fresh Coriander to Garnish
Boil the potatoes to almost more than half way cooked. Peel the potatoes and prick with a fork. Heat the oil in a heavy bottomed pan and fry the potatoes until golden colour and crisp. Mix mango powder, onion salt and red pepper and roll the hot potatoes in it. Keep aside.
Take 2 tbspyogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
Take a separate pot, add the 3 tbsps of oil and let it heat. Add crushed tomatoes and the remaining spices; let it cook for 3 to 5 min. Add the whipped yogurt, tamarind mixture and potatoes. Let it cook for another 3 min.
Add 2 tbsp fresh cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavour from the curry andspices, thanks to the holes you poked them with!
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