Baby potatoes simmered in spicy yogurt gravy
Ingredients - serves 4
- Baby potatoes - 8 to 10 nos
- Chopped onion - 1 cup
- Grated ginger - 1 tbsp
- Green chillies - 2 nos
- Red chilli powder - 1 tsp
- Cinnamon - 1 stick
- Cardamom - 2 nos
- Clove - 2 nos
- Almonds - 10 nos
- Turmeric powder - 1/4 tsp
- Garam masala - 1/2 tsp
- Tomato paste - 1 tblsp
- Yogurt - 1/2 cup
- Oil - 2 tbsp
- Coriander leaves few
- Salt to taste
Method
- Boil the potatoes in a pressure cooker for 1 whistle (potatoes should be half cooked)
- Cool the potatoes (using fork or tooth pick make some holes over the potato to allow the gravy to be absorbed)
- Spread the half cooked potatoes in the baking tray and coat it with cooking oil
- Sprinkle required salt and chilli powder
- Put under the broiler in the oven for 15 minutes or until potatoes are cooked (you can also do this in the pan)
- Heat 1 table spoon of oil in the pan and saute onion, green chillies, ginger, cardamom, cinnamon and cloves - cook well
- Cool it and grind into a smooth paste along with almonds
- Heat the pan with oil and add the grounded paste and tomato paste
- In a small bowl mix garam masala and turmeric powder with yogurt
- Add this yogurt mixture to the grounded paste and mix well
- Bring it to boil and now add the potato to the gravy and cook until the gravy thickens up
- Garnish with coriander leaves
- Serve hot with chapatis and rice
Nutritional Information
- Potatoes are a good source of vitamin C, B6, copper, potassium, dietary fiber and also contain a variety of phytonutrients that have antioxidants
- Per serving = 120 calories approximately
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