Khumb Aloo Chettinaad

Ingredients 

• 400 grams baby potatoes
• 400 grams mushroom
• 4 tablespoons oil
• 5-6 whole dry red chillies
• 1/2 cup scraped fresh coconut 
• 1 1/2 teaspoon poppy seeds (khuskhus/posto)
• 3/4 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 2 green cardamoms
• 2 cloves
• 1 inch cinnamon stick 
• 1/4 star anise
• 1/2 teaspoon fennel seeds (saunf)
• 1 1/2 inch ginger piece, chopped
• 10 garlic cloves, chopped
• 1 large onion, chopped
• 10-12 curry leaves
• 3 medium tomatoes, chopped
• 3/4 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Heat two tablespoons of oil and roast whole dry red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise, fennel seeds and grind to a paste along with ginger and garlic. Heat the remaining oil in a deep pan and fry the onions till golden. Add curry leaves and the ground paste and sauté for some time.
2. Add the tomatoes, red chilli powder and turmeric powder. Add baby potatoes and mix. Cook for two minutes and then add mushrooms, one cup of water, lemon juice and salt. Cover and cook till potatoes are done.
3. Serve hot garnished with coriander leaves and accompanied with boiled rice or parantha.

Nutrition Info