A hearty north Indian dish with a creamy gravy; this potato curry is perfect with some kulchas (local Indian bread) or Naans. Spiced and flavoured with chilli, garlic and fennel. The key to making this most definitely has to be the base of the curry. Your looking for a creamy & smooth gravy which will coat the fried potatoes.
For this recipe I have used cashew nuts which give the gravy a depth and richness. I love the addition of fresh ginger right at the end of the cooking process for that hint of spice to cut through the rich curry. Also add a few green chillies at the end & warm them through the curry for that additional heat.
Ingredients8 baby potatoes (boiled & peeled)
1 large onion, sliced
4 garlic cloves, chopped
1 tablespoon chopped ginger
3-4 cloves
1 small stick cinnamon (approx. 1 cm)
2 teaspoons kashmiri red chilli powder
11/2 teaspoons coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
2 tablespoons finely chopped coriander leaves
5-6 black cardamom seeds
2 large tomatoes, roughly chopped
2 tablespoons yogurt (dahi)
3 tablespoons oil
Salt to taste
Method- Prick holes in the peeled boiled potatoes using a fork. Heat an appam pan and grease the cavities of the pan using little oil. Place a boiled potato in each cavity and cook till golden brown from all sides.
- If you do not have an appam pan, you can use any non-stick pan you have got and cook the boiled potatoes till light golden brown from all sides. Keep them aside.
- Heat 1 tablespoon oil in a deep non-stick pan. Add the sliced onions, garlic, ginger, cloves, cinnamon and cardamom seeds.
- Saute for 2-3 minutes (while stirring continuously) or till the onions turn golden brown in colour. Turn off the heat and keep aside to let it cool.
- Once cooled, combine the sautéed onions along with yogurt in an electric grinder and grind into a smooth paste. Keep aside.
- Grind the tomatoes into a smooth paste in an electric grinder. Keep aside.
- Heat 1 tablespoon oil in a deep non-stick pan. Add the onion paste, kashmiri red chilli powder and saute for 10 seconds.
- Then add the tomato paste, salt, turmeric, coriander and cumin powder. Keep sautéing until the moisture gets evaporated and oil starts oozing on the sides of the masala paste. Add the prepared potatoes and sauté for 10 seconds till they get nicely coated with the masala paste.
- Add about 2 cups of water to the masala, mix well and bring it to a boil. Once it starts boiling, reduce the heat to low and cover the pan. Cook on low heat for 7-8 minutes.
- Garnish with freshly chopped coriander leaves and serve immediately with paratha/roti or rice.