• • Prep Time
  • 15 Minutes
• • Cook Time
  • 30 Minutes
• • Serving
  • 4
  • 4

Ingredients

Instructions

1. Take baby potatoes wash and peel them.
2. Prick the potatoes with fork and sprinkle little salt and turmeric and leave them for 10 minutes.
3. Meanwhile, heat little oil in a pan and deep fry sliced onions till brown.
4. Take this fried onion in a blender jar and add ginger, garlic, green chilies, dried coconut, poppy seeds and cashew nuts in it. Grind this mixture to make smooth paste.
5. Marinate potatoes with this paste and leave it for 1 hour.
6. Heat oil in a pan and fry the grated onion in it for few minutes.
7. Mix coriander, cumin, chili powder and turmeric powder with curd and add this mixture to the onion. Continue to cook it for further 5-7 minutes.
8. Now, add marinated potatoes and salt and cook them covered, until the potatoes are tender. This may take about 15-20 minutes. If it looks dry add little water in between.
9. Once potatoes become tender add water and adjust the consistency of gravy as desired.
10. Add the cream and sugar, stir well and put the flame off.
11. Garnish it with cream, green coriander and hot spices and serve hot with nan.

• Recipe Type : Vegetarian