1. Potatoes washed and skinned
2. Cumin Seeds 1/2 tsp
3. Onion 1 finely chopped
4. Green Chilis 2 slit
5. Red chili powder 1/2 tsp
6. Tomatoes 2 chopped
7. Cream 1/2 cup
8. Cashew paste 2 tbsp
9. Salt to taste
10. Oil for frying
# METHOD:
Serving Size: 4-5
Cut the potatoes into cubes. Add salt and mix well and keep aside for 5 minutes. Fry the potatoes till light golden brown. Heat 2 tbsp oil in a pan and add cumin seeds. When they splutter add the onions and sauté till they turn translucent. Add green chilis, tomatoes, and chili powder. Stir fry till the tomatoes turn mushy and the oil starts leaving the sides. Add the cashew paste, potatoes and salt and mix well. Add 1/2 cup water and cook till it comes to a rolling boil. Add cream and switch off the flame.Garnish with coriander sprig and serve hot with roti or paratha.
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# INGREDIENTS:
1. Potatoes washed and skinned
2. Cumin Seeds 1/2 tsp
3. Onion 1 finely chopped
4. Green Chilis 2 slit
5. Red chili powder 1/2 tsp
6. Tomatoes 2 chopped
7. Cream 1/2 cup
8. Cashew paste 2 tbsp
9. Salt to taste
10. Oil for frying
# METHOD:
Serving Size: 4-5
Cut the potatoes into cubes. Add salt and mix well and keep aside for 5 minutes. Fry the potatoes till light golden brown. Heat 2 tbsp oil in a pan and add cumin seeds. When they splutter add the onions and sauté till they turn translucent. Add green chilis, tomatoes, and chili powder. Stir fry till the tomatoes turn mushy and the oil starts leaving the sides. Add the cashew paste, potatoes and salt and mix well. Add 1/2 cup water and cook till it comes to a rolling boil. Add cream and switch off the flame.Garnish with coriander sprig and serve hot with roti or paratha.