Tangy Potatoes

Published under: Potato

Potatoes – 600 gm
Oil – 1/2 cup
Onion – 4 tsp, chopped
Cumin – 2 tsp, whole
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Cumin Powder – 2 tsp
Cashewnuts Paste – 2 tbsp
Cloves Powder – 1 tsp
Cinnamon Powder – a pinch
Salt to taste
Yoghurt – 2 cups

1. Peel the potatoes and soak in water.
2. Heat 1 tbsp oil in a pan and saute onion till brown.
3. Heat the remaining oil in a kadai.
4. Saute cumin seeds till they crackle.
5. Add turmeric, red chilli and cumin powders along with 1/2 cup water.
6. Mix in all the remaining ingredients and cook for 5 minutes.
7. Add the peeled potatoes to the curry and seal with dough.
8. Cook on low flame for 30 to 35 minutes.
9. Remove from heat.
10. Transfer to a serving dish.
11. Serve hot.

Leave a Comment

Adblock Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.