Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Course: Main course | Servings: 4
Difficulty level: moderate
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
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
To serve
- Transfer to serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 160 kcal | Protein: 3.6 g | Carbohydrates: 20.2 g | Fat: 6.7 g | Fiber: 4.7 g