Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Course: Main course | Servings: 4
Difficulty level: moderate | Make ahead: Possible
Ingredients
For the sabzi
- 400 g Baby Potato, bioled and peeled
- 120 g Onion, chopped
- 180 g Tomato, hybrid, raw, chopped
- 80 g Curd (dahi), beaten
- 8 g Ginger, fresh, chopped finely
- 8 g Garlic, chopped finely
- 4 g Green chillies, chopped finely
- 20 ml Sunflower oil
- 2 g Cumin seed / jeera, whole
- 0.8 g Green cardamom, whole
- 0.8 g Tej patta
- 1 g Turmeric / haldi
- 4 g Coriander seeds - whole / ground, powdered
- 3 g Dried chillies, powdered
- 2 g Kasuri methi
- 4 g Salt
- 1 g Garam Masala
To serve
- 8 g Coriander leaves, chopped finely
Equipment needed
Pressure cooker or saucepan for potatoes; kadai or heavy pan; spatula.
Advance preparation
Hard-boil and peel the potatoes in advance. If frying the potatoes before adding them to the gravy, this can also be done shortly before final cooking.
Instructions:
For the sabzi
- Wash and boil baby potatoes until just cooked but firm. Peel and prick lightly with a fork.
- Heat half the oil in a pan and sauté potatoes until lightly golden on the surface. Remove and keep aside.
- In the same pan, add remaining oil. Add cumin, bay leaf and cardamom. Allow spices to crackle.
- Add onions and cook until light golden. Add ginger, garlic, and green chilli and sauté for 2 minutes.
- Add tomatoes, turmeric, chilli powder, coriander powder and salt. Cook until soft and oil begins separating.
- Cool slightly and blend into a smooth paste.
- Return blended gravy to pan. Add curd gradually while stirring continuously on low heat. Add 1 cup of water and simmer for 5 minutes.
- Add roasted potatoes and kasuri methi and mix. Cover tightly and cook on very low heat for 10 to 12 minutes so potatoes absorb the gravy flavors.
- Add garam masala. Mix and turn off the flame
Serving guidance
Garnish with chopped coriander and optionally with julienned ginger. Serve hot with roti, lachha paratha, poori or jeera rice.
Nutrition (Per Serving)
Calories: 160 kcal | Protein: 3.6 g | Carbohydrates: 20.2 g | Fat: 6.7 g | Fiber: 4.7 g