Ingredients:- 10-12 baby potatoes, peeled
- 5 cloves garlic, ground to a paste
- 1/2 inch ginger piece
- 1-2 green chillies
- 1/2 cup curd
- 1 tbsp shredded coconut
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin seedspinch of hing (asafoetida)
- salt to taste
for the spice mixture
- 2 bay leaf
- 1/2 tsp cumin seeds
- 5 cloves
- 4 dry red chillies
- 2 cinnamon sticks
- 2 tbsp oil
- Soak the dry spices in water for 10 minutes.
- Drain the water and grind them finely. Keep aside.
- Grind the ginger and green chillies to a fine paste. Keep aside.
- Pressure cook the baby potatoes and keep aside.
- Heat the oil in a pan.
- Add cumin seeds and asafoetida.
- Once the cumin seeds starts to crackle add the garlic paste.
- Cook till the raw garlic smell goes away and add the ginger-chili paste. Cook for a minute.
- Turn the heat to low and add the dry spice mixture.
- Cook for a minute and add about 1 cup of water to prevent the spices from getting burnt.
- Add the curd, coconut powder, cumin powder, coriander powder and salt.
- Add the cooked baby potatoes.
- Let the mixture simmer for 15 minutes or till the water evaporates.
- Ready to serve.
Serving Suggestions:
- Goes well with chapatis, rice and kari
Tips:
- This dish contains a lot of spices.
- Adjust the amount of each spice to suit your taste.