Follow these steps for perfect results
Cumin powder (Jeera)
Red Chilli powder
Cinnamon Stick (Dalchini)
Coriander Powder (Dhania)
Cardamom (Elaichi) Pods/Seeds
Baby Potatoes
Water
Sunflower Oil
Salt
Tomatoes
chopped
Turmeric powder (Haldi)
Cloves (Laung)
Boil baby potatoes in a pressure cooker with a pinch of salt for 2 whistles.
Release pressure, peel the potatoes, and set aside.
Blend chopped tomatoes into a fine paste.
Heat sunflower oil in a heavy-bottomed pan over medium flame.
Add cardamom, cloves, and cinnamon stick to the oil and roast for a few seconds.
Add baby potatoes and toss evenly in the oil.
Add the tomato puree, followed by cumin powder, red chilli powder, coriander powder, and turmeric powder.
Combine well and add water.
Cook on medium flame, stirring occasionally, until potatoes are blended well with spices.
Season the gravy with salt.
Remove from flame and serve hot.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Garnish with fresh coriander leaves for added flavor and visual appeal.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance; flavor improves.
Serve in a bowl garnished with cilantro or cream.
Serve hot with Luchi or Roti.
Pairs well with Boondi Raita.
Complements the spices without overpowering.
Cuts through the richness of the gravy.
Discover the story behind this recipe
Commonly made during festivals and special occasions.
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