Small Potatoes – ¼ Kg. - Boiled & skins removed;
Onion - 1 Big - should be minced finely & kept,
Curry Leaves (few),
Salt to Taste;
Tomatoes 3 Big chopped finely;
Whole Spices (cloves 4,Cinnamon 1 Med. Pc,
3-4 Tbspns Curd;
Chillie Pwd- ½ Tbspn;
Coriander Pwd – ¾ Tbspn;
Ginger Paste – ½ Tbspn;
Garlic Paste ¾ Tbspn.
Oil 4-5 Tbspns.
Grind to Paste:
1 Big Onion - should be sliced & fried nicely till
brown & kept aside;
10-12 Cashew nuts,
1 ½ - 2 Tbspns Chopped Coriander Leaves;
¼ - ½ cup Coconut Scraping – Grind all this to a
fine paste & keep ready.
For Garnishing: 1 tbspn Chopped Coriander leaves.
In a vessel add 4-5 Tbspns Oil & fry the minced
Onions, Whole Spices &
Curry Leaves, till Onions are brown add the Ginger &
Garlic Paste & fry
on low flame till a good smell arises, now add the
Chillie Pwd, Corriander
Pwd & fry for a few mins, add chopped Tomatoes &
continue to fry for a few more mins. Till the oil comes
to the surface, now add the ground Masala & mix
nicely, Add Salt to taste, the Small Potatoes (that had
been boiled & skin removed) Warm water – 2
Cups or as desired for the Gravy cover & let it
cook for a while on low flame – when required
thickness is achieved – remove from flame &
stir in the beaten curd & stir gently -garnish with chopped
Coriander Leaves & serve.
Details about Ingredients , check your nearest Indian