1. 10-15 Baby Potatoes boiled (cut in half if too big)
2. 1/4 red onion chopped fine
3. 2 tbsp lemon juice
4. Curry leaves
5. 1 Cup water
6. 1 tsp turmeric powder
1. Soak 1 tbsp of poppy seeds and 6-8 cashews in a little bit of water
2. 15 pearl onions and 1/4 red onion chopped roughly
3. 6 garlic cloves
4. 1 inch ginger piece
5. 2 tbsp coconut
Saute 2-4 in a little bit of oil, add coconut last after switching off the heat
6. 2 tbsp corriander seeds
7. 2 tsp of cumin seeds
8. 1/4 teaspoon mustard seeds
9. 3 green chillies
10. 2 tsp red chilli powder
11. 1 tsp curry powder (I added Chicken masala powder)
Combine all the Masala paste ingredients (1-11)and blend to a smooth paste.
The original recipe calls for blending all the ingredients into a paste and then sauteing them beofre adding in the potatoes and a liberal dose of ghee (1/2 cup), I took the shortcut and the heathier route.
1. In a wide mouthed pan (kadai) heat a tsp of oil, saute the onion
2. Add the Curry leaves and
3. add the ground paste, turmeric powder and a cup of water(reduce water according to consistency required)
4. Add salt and the potatoes and let the gravy cook for 6-8 minutes.
5.Add the lemon juice give it a good mix and turn off the heat.
Serve with chappathis, tastes great with rice too.
This will be my entry to JFI Potatoes hosted by Vaishali of Happy Burp.