Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Moderate | Make ahead: Possible
Ingredients
For the potato
- 300 g Baby Potato
- 2 g Salt
To fry
- 120 ml Mustard oil
For the curd mix
- 60 g Curd (dahi), thick
- 4 g Dried chillies, Kashmiri, powdered
- 3 g Salt
For the gravy
- 24 ml Mustard oil
- 0.08 g Asafoetida (Hing)
- 0.8 g Caraway seeds (Shahjeera), whole
- 0.8 g Cinnamon, whole
- 0.8 g Clove, whole
- 2 g Black cardamom, whole
- 0.8 g Black pepper, whole
- 0.4 g Green cardamom, whole
- 1.2 g Ginger, dry (sonth), powdered
- 2 g Saunf, powdered
To serve
- 8 g Coriander leaves, finely chopped
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 potatoes
- Heat a pot of water with salt. Wash and scrub the potatoes. Stab the potatoes with a fork. Boil potatoes on high heat for 3-4 minutes until cooked but still hard. Cool the potatoes under running water.
- Peel the potatoes (or optionally, leave the skin on). Heat ~120 ml mustard oil in a frying pan. Fry the potatoes for 3-4 minutes on high heat until golden, stirring occasionally to brown them evenly. Remove potatoes from the oil using a slotted spoon. Set aside.
For the sabzi
- Whisk curd, salt and kashmiri chilli powder. Set aside.
- Heat ~3 tbsp of mistard oil in a pan until almost smoking hot. Add asafoetida and caraway seeds, and allow the caraway to crackle.
- Add the whole spices - cinnamon, black and green cardamom, cloves and black peppercorns - and allow the oil to cook and infuse their flavours into the oil, aboit 1 minute.
- Add the curd mix, stirring continuously until the gravy comes to a boil. Cook on high flame until the oil separates.
- Pick out and discard the whole spices with a spoon or tweezers.
- Add the fried potatoes and allow them to simmer in the gravy for 3-4 minutes. With a potato masher, mash a few of the potatoes to thicken the gravy. Allow the sabzi to simmer for another 2-3 minutes
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: 120 kcal | Protein: 1.9 g | Carbohydrates: 11.9 g | Fat: 7.1 g | Fiber: 2.3 g