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17 December 2012,03:16 by
Ponmathi Srilekha.S

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KASHMIRI POTATOES

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the oil in a heavy-based shallow pan and add the whole spices. Fry for about half a minute, add in the ginger-garlic paste then fry for a further 1 minute.
  • Add the yogurt mixture and all the ground spices, stir frequently for about 8-10 minutes or until the oil separates from the mixture. Pour in 3 cups of water and add the potatoes.
  • Combine well and make sure that the sauce does not stick to the bottom of the pan. Cover and cook for about 20-25 minutes, stirring occasionally.
  • Simmer to low flame and for a further 10-15 minutes. Mix the garam masala into the sauce. Finally dot it with butter and a few twists of black pepper.
  • Serve with Lemon Rice.

INGREDIENTS

  • 550 grams new baby potatoes, washed, boiled, peeled, then prick all over and deep fry until golden
  • Cooking oil for deep frying, plus extra 2 tablespoons oil
  • Salt to taste
  • ½ teaspoon garam masala
  • 2 teaspoon butter
  • Little freshly ground black pepper

Whole Spices

  • 2 inch cinnamon stick
  • 1-2 bay leaves
  • 2-3 cardamom pods, crushed
  • ½ teaspoon cumin seeds
  • 2-3 cloves

Yogurt Mixture

  • 2 tablespoons natural yogurt, whisked
  • Salt to taste
  • 1 tablespoon tomato puree

Ground Spices

  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon ginger paste

Ginger-Garlic Paste

  • ½ inch piece of ginger, roughly chopped
  • 2-3 garlic cloves, roughly chopped

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