15 December, 2019
Diet Dum Potato Vegetable
Ingredients :
- Boiled baby potatoes with out skin : 500 grams
- Oil : 2 teaspoons
- Roasted chana daal (daliya) : 3 table spoons
- Cashew nuts : 1 teaspoon
- Cardamom : 5 pieces
- Chopped onions : 2 big size
- Chopped tomatoes : 4 big size
- Bay leaves : 2
- Salt to taste
- Dry coriander powder : 1 teaspoon
- Red chili powder : 2 teaspoons
- Turmeric powder : 1/4 teaspoon
- Ginger paste : 1/2 teaspoon
- Chopped garlic : 1 teaspoon
- Garam masala : 1 teaspoon
- Kitchen king masala : 1 teaspoon
- Tomato ketchup : 1 teaspoon
- Dry fenugreek leaves (kasuri methi) : 1 & 1/2 teaspoons
- Extra oil : 1 teaspoon
- Yogurt : 1 & 1/2 teaspoons
- Chopped coriander leaves : 1 & 1/2 teaspoons
- Mint leaves and onion ring for garnishing
Serves : 2 to 3
Preparation time : 10-20 minutes
Cooking time : 10 minutes
Preparation :
- Heat oil in a pan, add bay leaves, cardamom, red chili garlic, onion and ginger paste.
- Cook for 1 minute, add cashew nuts, daliya and saute for few seconds.
- Add tomatoes and cook until soft. Add salt, chili powder, turmeric powder, dry coriander powder, garam masala, kitchen king masala, tomato ketchup and cook few seconds.
- Remove from heat and let it cool.
- Make this mixture into puree using blender. Heat oil in a pan, add potatoes and saute until golden brown in color.
- Remove from oil and keep aside. Add puree in this same pan and cook until oil releases from the gravy.
- Add 1/4 cup of water, little salt and kasuri methi in it.
- Cover the pan, cook for few seconds and add potatoes.
- Turn off heat. Beat the yogurt and add it to the vegetable.
- Add coriander leaves and garnish with chopped onion ring and mint leaves.
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Recipe written by – Neelam Shah (nilam.shah.v@gmail.com)