Ingredients:
- Baby Potato/ Aloo (small) - 10 to 12 nos.
- Garlic - 4 flakesa
- Ginger - 1" piece
- Onion - 1 Nos.
- Tomato - 1 nos
- Curd - 1/2 cup
- Oil
For Seasoning:
- Cumin Seeds - 1 tsp
- Mustard Seeds - 1 tsp
For Gravy:
- Green chili- 3 to 4 nos
- Coriander Seeds -1 tsp
- Coconut Grated - 1 tbsp
- Khus Khus / Couscous - 2 tsp
- Cashew Nut - 4 to 5 nos
Masala Powder:
- Turmeric Powder - 1 tsp
- Red chili Powder - 1 tsp
- Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
- Salt to taste
1. Boil the baby potatoes peel them and pierce them with a fork in a multiple places and fry them in 1 tbsp of oil and drain the potatoes in paper towel to remove the excess oil.
2. In the remaining oil, add ginger and garlic paste saute for 1 minute then add onion and fry for another 2 minutes and add mustard and cumin seeds
3. Add the gravy paste and 2 cup of water and cook them for 1 or 2 minutes and then add potatoes, and all masala powders
4. Beat the yogurt/curd and blend into the smooth mixture and add it on top
5. Mix gently, cover and cook for about 10 minutes in low heat
6. Garnish with coriander leaves and serve with hot paratha, Roti or Chapati. (Indian flat bread)
