Ingredients:
Potatoes – 1/2 kg
Peas – 1/4 kg, boiled
Onion – 1, large, chopped
Juice of 1 Lemon
Oil – 4 tblsp
Salt to taste
Chilli Powder – 1 tsp
For Seasoning:
Bay Leaves – 2
Cloves – 2
Cardamoms – 2
Cinnamon – 1/2 inch piece
For Garnish:
Cream – 1/2 cup (optional)
Coriander Leaves – a little, chopped
Grind to a fine paste:
Green Chillies – 4 to 5
Ginger – 1 inch piece
Garlic – 5 to 6 cloves
Coriander Leaves – 4 tblsp, chopped
Mint – 1 tblsp, chopped
Cashew Nuts – 4 to 5
Aniseeds – 1 tsp
Poppy Seeds – 1 tsp
Garam Masala – 1/2 tsp
Method:
1. Boil, peel and cut potatoes into fairly large pieces.
2. Heat half of the oil, fry potatoes, sprinkling some salt, on low heat till browned.
3. Remove from kadai and keep aside.
4. Heat rest of the oil, add bay leaves, seasonings and chopped onions, fry till browned.
5. Add ground paste, continue to fry till oil surfaces adding chilli powder.
6. Sprinkle some water if too dry.
7. Add fried potatoes, a little water if necessary along with some salt.
8. Cover and cook on low heat till potatoes are well blended with gravy.
9. Remove from fire, pour potato curry into a serving bowl.
10. Beat cream smooth, pour over potatoes, garnish with coriander leaves and sprinkle some lemon juice.
11. Serve hot.
