Recipe by sharda
This is one of the favorite recipes of my mother and my husband. It is nice combination with paratha or Indian puree. It's very tasty and you'll keep licking your finger I swear.
Top Review by Maito
I really liked this dish. I wasn't sure if the cooking method would work, browning the potatoes after they are cooked, but it did! I skipped the curds, halved the salt, and used 1 tablespoon of oil instead of all the butter. It would be helpful to have the ingredients in order and to include cilantro among the ingredients. This served 2 for us. Thanks for the yummy recipe!
- 8 small potatoes
- 4 tablespoons khoya (powdered milk)
- 4 tablespoons fresh curds
- 1 teaspoon garam masala
- 1⁄2 teaspoon ground nutmeg
- 1 cup water
- 1⁄2 teaspoon jeera seeds (cumin)
- 1 teaspoon coriander powder
- 1⁄2 teaspoon roasted jeera powder
- 1⁄2 teaspoon sugar
- 1 teaspoon salt
- 4 butter
- 2 medium onions
- 1 tablespoon ginger paste
- 1 teaspoon turmeric powder
- 2 whole red chilies
Directions See How It's Made
- Boil potatoes and peel them.
- Prick the potatoes as much as you can with out breaking them.
- sprinkle salt over potatoes.
- Take a non-stick pan, put 2 tablespoons butter in it.
- Then put the potatoes in,sprinkle a pinch of tumuric powder,and roast it until potatoes are golden colored.
- Put the potatoes aside.
- In the same pan put rest of the butter, red chili, and cumin seeds to splutter.
- Then put the onion and fry it until golden brown.
- Then put the ginger paste, coriander and jira powder, and fry for 4-5 minutes.
- Then add the sugar and rest of the tumuric powder.
- Sugar is just to give color to the gravy.
- Then put the curd in it and fry for 5-7 minutes, until it leaves the oil.
- Then put in the fried potatoes and water.
- Boil for 4-5 minutes and mix the khoya.
- Switch off the heat and sprinkle the garam masala and nutmeg powder.
- Garnish with coriander leaves.