Ingredients | Quantity |
Cashews | 8-10 |
Onions | 2 big sized |
Ginger | 1 inch |
Green chilies | 4 |
Potatoes | 4-5 |
Oil | 1 tbsp |
Hung Curd | 1 Cup |
Cumin seeds | 1/2 tsp |
Asafoetida | a pinch |
Turmeric powder | 1/2 tsp |
Red chili powder | 1/2 tsp |
Coriander powder | 1/2 tsp |
Garam Masala | 1/2 tsp |
Salt | to taste |
Fresh Cream or malai | 2 tbsp |
Milk | 3/4 cup |
Kasoori Methi | 1 tsp |
Green Coriander | to garnish |
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Step 1: Heat up the potatoes incompletely. Also, soak the cashews.
Step 2: Strip the potatoes and cut every potato in 4 pieces. Deep fry these potatoes till they turn golden in color.
Step 3: Chop the onions roughly. Keep aside.
Step 4: In a mixer, grind together the hung curd, onions, soaked cashews, ginger, green chili, turmeric powder, red chili powder, coriander powder, and make a smooth paste.
Step 5: In a wok take 1 tbsp oil to warm, include the cumin seeds. Include the asafoetida once the cumin seeds snap.
Step 6: Next include the curd paste and cook on a medium fire while mixing constantly till the oil isolates itself.
Step 7: Include salt according to taste and cook for a moment. At that point include cream or malai and cook it for 3 to 4 minutes.
Step 8: Pour in milk and let it reach boiling point. Include the seared potatoes, let it cook for 5-6 minutes on a low fire.
Step 9: Ultimately include the squashed kasoori methi and garam masala. At that point turn off the fire.
Step 10: Pour it in a serving bowl. Topping with green coriander and serve.