Prep 5 mins
Cook 25 mins
This was taught on TV this morning on Mirch Masala by chef Rakesh Sethi! This is a traditional recipe that belongs to West Bengal, India.
- 1 1⁄2 tablespoons oil
- 1 bay leaf
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 1⁄4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon red chili powder
- 1⁄4 teaspoon salt
- 1 cup water
- 4 -5 potatoes, boiled in salted water, peeled and diced
- 2 -3 teaspoons poppy seed paste (khus-khus)
- 2 -3 tablespoons water
- coriander leaves, chopped (for garnishing)
- 1⁄4 teaspoon black cumin seeds (kalonji)
- 1⁄4 teaspoon methi seeds
- 1⁄2 teaspoon fennel seed (saunf)
- 1⁄2 teaspoon cumin powder (jeera powder)
- 1⁄4 teaspoon mustard seeds
- Heat oil in a non-stick skillet.
- Add bayleaf.
- Add all the ingredients mentioned under"paanch phoran".
- Allow to crackle.
- Add onion and saute.
- Add ginger-garlic paste and saute till lightly golden brown.
- Add turmeric powder, corriander powder, red chilli powder, salt and water.
- Bring to a boil.
- Add potatoes.
- Dilute poppy seeds paste in 2-3 tbsps.
- of water in a bowl.
- After 2-3 minutes when the potatoes are nearly cooked and the gravy is almost dry, add poppy seeds paste.
- Mix well.
- Remove from flame.
- Garnish with corriander leaves and serve hot with white Basmati rice.
Really tasty, but be forewarned... DO NOT boil the potatoes first. They cook just fine if you follow the recipe. I boiled them first, and now I have some mashed potatoes for tomorrow.