material
Small potato - 400 gm or 12- 14
Ginger - One inch long piece
Tomato-3-4 Medium Size
Green Chilli-2
Refined oil- 2 tablespoon spoons and frying potatoes
Cumin - half a teaspoon
Turmeric powder - half a teaspoon
Coriander Powder - a little spoon
Cream or cream - 50 g (1/4 cup)
Cashew nuts - 25- 30 cashewnuts
Fresh curd - 50 grams (1/4 cup) if you want
Chilli powder - less than a quarter teaspoon
Garam Masala - Less than a quarter teaspoon (a bit)
Green coriander - a table spoon (finely chopped)
Salt - according to taste
recipe
Boil potatoes with half a teaspoon of salt, cool and peel. Take a hole in the potato with the help of forks.
Put oil in the frying pan and fry until potato becomes brown.
Take the fried potatoes in the plate. (You can soak the potatoes and apply it and apply it in the microwave).
Grind tomatoes, green chillies, ginger and cashew nuts (soak it with water in half an hour before water) in a mixer.
Heat oil in a pan and add cumin seeds. Add turmeric powder, coriander powder and then put tomato cashew paste and cream, stirring the spices with a spoon.
Add red pepper and salt to the spices and mix it.
When the oil starts separating from the spices, then put the curd in it and keep running until it comes to boil, but if you want to keep it thin or thicker, add water and cook it while stirring till it becomes boiled.
Add Garam Masala and mix it. Put the potatoes in the gravy and let it cook for 2 minutes, so that all the spices inside the potato will be conquered. Now turn off the gas.
Put half the amount of green coriander. Dum potatoes are ready.
Prepare the prepared potatoes in a bowl. Put green coriander on top and decorate it. Serve and eat naan, paratha, chapati or rice with anyone.
