Ingredients
| Potatoes (aalo) small size | 200 g |
| Tomato (tamater) paste | 1 large size |
| Onion (payaz) paste | 1 large |
| Ginger- garlic(adrakh lahsan) paste | 1 table spoon |
| Coriander leaves( hara dhaniya) finely chopped | ½ cup |
| Yogurt | 3 table spoon |
Spices |
|
| Coriander (Dhaniya) powder | 1 tea spoon |
| Red chili(lal mirch) powder | ½ tea spoon |
| Turmeric(haldi) powder | ½ tea spoon |
| Hot spices (Garam masala) | ½ tea spoon |
| Kashmiri red chilli powder (kasmiri lal mirch) | ½ tea spoon |
| Cumin (jeera) seeds | ½ tea spoon |
| Salt | to taste |
| Refined Oil | 1 table spoon |
Method
- 1. Wash and peel potatoes and parboil it in microwave for 6-7 minutes. Take them out and keep aside.
- 2. Heat non-stick frying pan and put oil. When oil start smoking, add cumin seeds micro for 40 seconds.
- 3. Add pastes of onion, garlic- ginger, tomato and microwave it at 100 % power for 3-4 for minutes ( or till oil gets separated it may take 5 -6 minutes).
- 4. Add curd mixture with all spices of and cook on 60% heat until oil separates and a mesh type texture results (it takes about 5-7 minutes).
- 5. Add potatoes, cover and cook it on 80 % power for 5-7 minutes. Add little water and cook it further for 2-3 minutes at 100% power.
- 6. Give 2 minutes standing time and remove and garnish with chopped coriander.
- Recipe Type : Microwave cooking, Microwave Oven Cooking
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