14 to 16 boiled and peeled baby potatoes
3 tbsp oil
1 cup finely chopped tomatoes
3 tbsp curds (dahi)
1 tsp chilli powder
6 cashewnuts (kaju)
1 tbsp raisins (kismis)
2 tbsp finely chopped coriander (dhania)
1/2 tsp sugarsalt to taste
To Be Ground Into A Smooth Paste (using A Little Water)
25 mm (1”) piece cinnamon (dalchini)
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1 tsp poppy seeds (khus-khus)
12 mm ( 1/2") piece ginger (adrak)
1/2 tsp chilli powder
Heat the oil in a kadai, add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing the tomatoes with the back of a spoon.
- Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute, while stirring continuously.
- Add the cashewnuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot