Potatoes!!! Even the fussiest eaters cannot help but like this “non-fussy” vegetable. You can add potatoes to anything and everything and in any darn form and still be sure that it’s going to come out great.
While there are a lot of ways of cooking potatoes, I made this no onion-no garlic chatpata aloo.
Try out this recipe if you’re bored of making your potato veggie the same old way and I promise you won’t be disappointed. 🙂
Here’s the recipe :
Serves : 4-5
4 large potatoes
1″ ginger stick
2 green chillies
2 tbsp sesame seeds (Til ke dane)
1 tbsp poppy seeds (posta dana)
1 bay leaf (tej patta)
1/2 tsp cumin seeds (jeera)
1 black cardamom, ground (Badi elachi)
1 tsp garam masala
1 tsp salt (as per taste)
1 tsp red chilli powder
1/ 3 tsp turmeric powder
1 tsp coriander powder
1/ 2 tsp ground fennel seeds (coarsely ground) (saunf)
1 tsp sugar
1/ 2 cup milk
1/ 4 cup cream
2 tbsp oil
Handful of corriander leaves (washed n chopped)
Boil the potatoes in a pressure cooker. Once boiled, peel & cut into medium sized pieces. Keep aside.
Now to prepare the gravy, take a wok and heat the oil, add cumin seeds and bay leaf.
Make a paste of sesame seeds and poppy seeds by grinding them together after soaking them in little water about 1/ 2 a cup. Add this paste.
Along with the white paste, add cream as well. Keep stirring in between.
See that the paste gets a brownish colour to it,now add pureed tomatoes and paste of ginger and green chillies. Let it cook well.
Now add all the spices and milk and cook again for about next 5-7 minutes, till the gravy leaves oil on the sides of the wok. Add sugar.
Add all the diced potatoes and cover with a lid for 2-3 minutes so that potatoes soak in all the spices. Lastly garnish with corriander leaves and serve.
Enjoy this delightful veggie with a crisp tandoori roti generously slathered with butter or a plain roti or rice!
Tell me when you make it! 😀
Thank you for stopping by.