🟢 Veg
Potatoes - 600 g 🥔
Onions - 300 g 🧅
Ginger garlic paste - 1½ tsp 🧄
Corriander powder - 2 tbsp
Chilli powder - 1 tbsp 🌶️
Methi (Fenugreek seeds) - ½ tsp
Curd - 100g
Corriander leaves - 50g (or as per preference)
Cooking oil - 60 to 100 ml
Salt - qs
Sugar - 1 tbsp (or as per preference)
Ghee - 1 tbsp
Star anise - 1 pc
Cinnamon - 1 inch
Cardamom - 1 pc
Bay leaf - 1 pc
Steps:
1. Boil the potatoes, peel and dice them. Set aside
2. Chop the onions thinly
3. Mix curd, corriander powder, chilli powder together and whip them well
4. Chop the corriander leaves and set aside
5. In a deep bottom pan put the cooking oil, and heat well
6. Add the bay leaf, methi, star anise, cinnamon and cardamom
7. Add in the onions, ginger garlic paste and fry till golden. There will be a pleasant aroma.
8. Add the sugar and it will caramelise giving a lovely colour
9. Add in the curd mixture and cook well. Add salt.
10. Once cooked, add in the potatoes and mix well
11. Add the chopped corriander leaves and mix gently
12. Finish off with the ghee.
Best served with Parathas.
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