Take five potatoes. Cut them into cubes. Put slat on them & lightly fry them in one tbsp of butter. or use boiled potato directly.
Part 1: (red gravy)
Tempering: 1onion crushed and fried, 3 dry chillies, 1/2 tsp each of kalonji & jeera. Heat oil fry chillies, kalonji & jeera. Add the crushed onion.
Masala 1 : 2 tomatoes pureed, 1 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/4 tsp haldi, 1 tsp ginger & garlic paste, 3green chillies, 1 tsp dhania powder & jeera, 1/2 tsp garam masala, saffron.
Masala 2: 3/4 cup beaten curds, 1 tbsp kasuri methi, 2 tbsp almond powder, 1/4 tsp kesar mixed in little milk, 1/4 tsp tandoori colour.
To the tempering , add masala 1. Fry till oil seperates. Add potatoes. Fry for two minutes. Add masala 2 . Add little water. Simmer for 15 minutes.
Part 2: (green gravy): 1 bunch of methi leaves. chop it fine. Heat 1 tbsp of oil. Saute methi leaves till water dries up by adding on1 tsp each of salt & red chilli powder. Peel 5 potatoes. chop them into cubes. Put 1 tsp of salt & deep fry them. Finally mix methi & potatoes. Add 1 tbsp of malai to it.
Serve both the potato dishes.
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