Ingredients
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
Step 1
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.
Step 2
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.
Step 3
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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