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| Main ingredients | Baby potatoes, Dried mango powder, Red chilli powder, Garam masala powder, Dried Kashmiri red chillies, Garlic, Bay leaf, Dried red chillies, Asafoetida, Onion, Fresh tomato puree, Turmeric powder, Coriander powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 20-25 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 15-20 baby potatoes, boiled and peeled
- 3 tablespoons oil
- ½ teaspoon dried mango powder (amchur)
- ¾ teaspoon red chilli powder
- ¾ teaspoon garam masala powder
- 6-8 dried Kashmiri red chillies, soaked for ½ hour
- 10-12 garlic cloves
- 1 bay leaf
- 2-3 dried red chillies
- ¼ teaspoon asafoetida (hing)
- 1 large onion, chopped
- 1 cup fresh tomato puree
- Salt to taste
- ½ teaspoon turmeric powder
- 2 teaspoons coriander powder
- 2-3 tablespoons chopped fresh coriander
- Fresh coriander sprigs for garnish
Method
- Prick the baby potatoes prick with a toothpick and set aside in a bowl.
- Heat 1 tablespoons oil in a shallow non-stick pan, add potatoes, died mango powder, ¼ teaspoon red chilli powder and ¼ teaspoon garam masala powder, mix well and cook for 2-3 minutes.
- Transfer the soaked chillies into a blender jar, add garlic cloves and ¼ cup water and blend into fine paste.
- Heat remaining oil in a kadai, add bay leaf, dried red chillies, asafoetida and onion, mix well and sauté till golden brown. Add the ground chilli-garlic paste, mix well and cook till oil separates.
- Add fresh tomato puree and salt mix well, cover and cook for 8-10 minutes.
- Add remaining red chilli powder, turmeric powder, coriander powder and remaining garam masala powder and mix well. Add 1½ cups water and mix well. Add sautéed potatoes and coriander leaves, mix well and cook for 3-4 minutes.
- Transfer into a serving bowl, garnish with coriander sprigs and serve hot.
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