200 gms baby potatoes
1 medium size onion (chopped)
7 garlic cloves & 1 inch ginger (minced)
4 tbsp fresh yogurt/curd
1 tbsp garam masala
1 tsp red chilli powder
1 tbsp Kitchen king masala
1 tsp turmeric powder
2 tbsp fresh coriander (minced)
3 tbsp cooking oil
Salt to taste
Clean the baby potatoes and cut them into small cubes with the skin.
Now put them in a bowl of cold water with salt for 15 minutes. Drain it and pat dry the potatoes. This process helps to release excess moisture from the potatoes.
In a small bowl, mix yogurt/curd with garam masala, red chilli powder, kitchen king masala, turmeric powder to make the masala/spice paste.
Heat a pan with cooking oil and add the chopped onion, minced ginger-garlic. Saute it in medium-high heat for 10 minutes until burnt partially.
Note – keep a point not to overburn it, to avoid bitter taste.
Add the potatoes and fry with the onion, ginger-garlic for another 10 minutes in medium-low heat for the potatoes to absorb the burnt flavour.
Now add the masala paste. Mix it well and let it simmer for 15 minutes on low heat. Keep stirring in between to distribute the spice evenly.
Add a little salt to taste as required, stir for another 5 minutes. Finish the dish by garnishing with some fresh coriander and serve.
Picture Courtesy: Banashree C Chowdhury
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