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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.