Potatoes with a tint of spicy taste is my favorite, especially with the Indian Bread Chappathi. The spicy touch of red chillies with potatoes is a good combination. I love it with herbs and a tinge of tanginess from tomatoes.
Ingredients
- Potatoes- 6 nos
- Onions - 2 medium
- Shallots - 6 nos
- Tomato- 1 large
- Garlic - 4 cloves
- Ginger - 1/2 inch
- Red Chilly powder - 1/2 tsp
- Coriander powder - 3 tsp
- Turmeric powder - 1/4 tsp
- Garam Masala
- All spices leaves- 2
- Rambha leaves- 1 large
- Oil
Method
- Peel potatoes and dice them
- Heat a pressure cooker
- Add oil and add mustard seeds. Pop them.
- Add a pinch of cumin seeds and pop them too
- Add All spices leaves and rambha leaves and saute
- Now add finely chopped onions, shallots, ginger pieces and garlic pieces to the oil and saute till golden brown
- Now add the spices to the pan and saute for 2 min
- Add in the finely chopped tomatoes
- Saute well
- Now add the diced potatoes and a small amount of water for them to cook
- Add in salt and garam masala. Mix well
- Close lid of pressure cooker and cook for 10 to 15 min
- After 10 min open lid and remove the contents to a serving bowl
- Serve hot with Chapattis
- Enjoy!!
No comments:
Post a Comment