Ingredients:
Potatoes – 3 to 4
Oil for deep frying
Curry Leaves – 1 sprig
Onions – 2, finely sliced
Green Chilli – 1, halved lengthwise
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt as per taste
Milk – 1/4 cup
Coriander Leaves – 2 tblsp, finely chopped
For the Masala:
Green Cardamom – 1
Clove – 1
Cinnamon Stick – 1/2 inch piece
Poppy Seeds – 1/2 tsp, powdered
Coriander Seeds – 1 tsp
Ginger – 1/2 inch piece, grated
Method:
1. Wash and cut the potatoes into 1 inch cubes.
2. Combine all the ingredients for the masala and grind to a fine consistency, with 2 to 3 tblsp of water.
3. Heat oil for deep frying in a pan.
4. Fry the potatoes over moderate heat till golden.
5. Remove, drain and keep aside.
6. Heat 2 tblsp of same oil in a frying pan.
7. Add curry leaves, onions, and green chilli.
8. Saute over moderate heat, till onions are golden.
9. Add the potatoes, chilli powder, turmeric powder, salt and 1/2 cup of water.
10. Cover pan and simmer for 10 minutes, till water is absorbed and potatoes are tender.
11. Add milk and the ground masala.
12. Simmer uncovered over low heat for another 5 minutes, till well blended.
13. Garnish with coriander leaves.
14. Serve hot with roti or rice.
