Ingredients :
500 gm potatoes[ preferably baby potatoes]
Onion [diced or made into a paste- 2
Nigella seeds [kala jeera/ kalaunji] - 1/4 tsp
Tomato puree- 1
Garlic paste- 1 tsp
Red Chilli Powder - 1-2 tsp [according to taste; you can also replace this powder by Kashmiri Chilli Powder only for the red colour]
Mustard oil- 20gms
Salt to taste
Ghee or clarified butter
Green chillies for garnishing
[this is a very old tried and tested recipe and comes out very well with hot parathas or rotis, ideal for dinner or brunch]. Serves 4.
Method :
Pre boil the potatoes, peel skin and keep aside for some time. Heat a wok/kadahi, add mustard oil. When warm enough, add nigella seeds, diced onions or onion paste [I prefer diced onions as it softens easily and does not take time to get cooked] , garlic paste and saute for some time. When the onions have softened or changed colour add tomato puree, red chilli powder , saute on low flame for sometime sprinkling a little water now & then so that the gravy does not dry up. Add the boiled potatoes , saute for 5 minutes and cover with a lid. Let it cook for sometime on low flame till all masalas have blended with the potatoes. Adjust gravy thickness with water. Add the salt for seasoning. Remove from fire, transfer it to a serving bowl. Garnish with green chillies and ghee.
500 gm potatoes[ preferably baby potatoes]
Onion [diced or made into a paste- 2
Nigella seeds [kala jeera/ kalaunji] - 1/4 tsp
Tomato puree- 1
Garlic paste- 1 tsp
Red Chilli Powder - 1-2 tsp [according to taste; you can also replace this powder by Kashmiri Chilli Powder only for the red colour]
Mustard oil- 20gms
Salt to taste
Ghee or clarified butter
Green chillies for garnishing
[this is a very old tried and tested recipe and comes out very well with hot parathas or rotis, ideal for dinner or brunch]. Serves 4.
Method :
Pre boil the potatoes, peel skin and keep aside for some time. Heat a wok/kadahi, add mustard oil. When warm enough, add nigella seeds, diced onions or onion paste [I prefer diced onions as it softens easily and does not take time to get cooked] , garlic paste and saute for some time. When the onions have softened or changed colour add tomato puree, red chilli powder , saute on low flame for sometime sprinkling a little water now & then so that the gravy does not dry up. Add the boiled potatoes , saute for 5 minutes and cover with a lid. Let it cook for sometime on low flame till all masalas have blended with the potatoes. Adjust gravy thickness with water. Add the salt for seasoning. Remove from fire, transfer it to a serving bowl. Garnish with green chillies and ghee.
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