INGREDIENTS
Baby Potatoes - 500 gm
Onions - 2 medium
Garlic - 4 cloves
Ginger - 1 inch cube
Green chilies - 2
Dried Fenugreek leaves (for garnishing) - 1/4 tspn
Oil - 2 tbsn
Salt - According to taste
Turmeric powder - 1 tspn
Cream - 1 tbsn (optional )
METHOD
1. Parboil potatoes in open salted water for 8-10 minutes.
2. Apply little oil on the potatoes and over charcoal fire roast these potatoes till fully done. This give them a smoky flavor and crunchy skin.
3. Grind the onions, ginger, garlic and green chilies to a fine paste
4. Take a pan, pour oil. Heat it for a minute and add the onion paste. Cook till golden brown
5. Add tomato paste, salt and turmeric and cook till oil is released.
6. Add roasted potatoes. Simmer the stove and cook covered for 10 minutes
7. Garnish with crushed feenugreek leaves and cream.
Note - Serve these with Taandoori naan or Roti
Baby Potatoes - 500 gm
Onions - 2 medium
Garlic - 4 cloves
Ginger - 1 inch cube
Green chilies - 2
Dried Fenugreek leaves (for garnishing) - 1/4 tspn
Oil - 2 tbsn
Salt - According to taste
Turmeric powder - 1 tspn
Cream - 1 tbsn (optional )
METHOD
1. Parboil potatoes in open salted water for 8-10 minutes.
2. Apply little oil on the potatoes and over charcoal fire roast these potatoes till fully done. This give them a smoky flavor and crunchy skin.
3. Grind the onions, ginger, garlic and green chilies to a fine paste
4. Take a pan, pour oil. Heat it for a minute and add the onion paste. Cook till golden brown
5. Add tomato paste, salt and turmeric and cook till oil is released.
6. Add roasted potatoes. Simmer the stove and cook covered for 10 minutes
7. Garnish with crushed feenugreek leaves and cream.
Note - Serve these with Taandoori naan or Roti
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