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Author Sunitha Ashwin

Origin India

A delicious dish from India!

INGREDIENTS

For 2 - 4 Servings:

  • Potatoes – 3 medium boiled
  • 2 chopped onions
  • 3 Tomatoes
  • 3 Fenugreek (Methi) Leaves
  • 1 bunch ginger garlic Paste
  • 2 tsp Green Chillies
  • 4 Red Chilli Powder
  • 2 tsp Coriander Powder
  • 1 – 1.5 tsp Vangi Bath Powder
  • 2 tsp Garam Masala Powder
  • 1 tsp Mustard Powder
  • 1 tsp Poppy Seeds
  • 1 tsp soaked in hot water for 10mins Fennel Seeds
  • 1 tsp Oil Butter
  • 1tsp Fresh Cream
  • 1-2 tsp Coriander Leaves for garnishing
  • Salt to taste

METHOD

To make a paste:

  • Heat 2 tsp of oil in a pan; add chopped onions and sauté till they turn translucent.
  • Add chopped tomatoes & green chilies, cook for 2-3 minutes.
  • Remove the pan from the flame & allow it to cool.
  • Then put these into a mixer grinder, add red chilli powder, vangi bath powder, coriander powder, garam masala powder, mustard powder & poppy seeds into it. Grind these into a fine paste & keep it aside.
  • Heat 2 tsp of oil in a pan; add fennel seeds, let it spurt.
  • Add chopped fenugreek leaves and sauté for 2-3 minutes.
  • Add ginger garlic paste & sauté for a minute.
  • Add the fine onion tomato paste & sauté for 7-8 minutes.
  • Add the boiled potatoes, salt & sauté for few minutes.
  • Add the butter & fresh cream.
  • Serve hot garnished with coriander leaves.

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