Indian Recipes Cuisines

2 tbsp - mustard oil

5 to 6 - scooped and mildly boiled potato

1 bowl - paalak (spinach leaves)

3 tsp - fresh coriander leaves

3 tsp - mint leaves

2 tsp - green chilli

1/2 tsp - amchur (mango powder)

1/2 tsp - jeera

1/2 tsp - kishmish (raisins)

1 large - finely chopped tomato

1/2 tsp - haldi (turmeric powder)

1/2 tsp - red chilli powder

1/2 tsp - garam masala

1/2 tsp - dhaniya powder

4 tbsp - curd

2 tsp - desi ghee

salt to taste

For Garnishing:

Ginger rings

Long and thinly sliced red chilli

1. Heat mustard oil in a kadhai and cook scooped and boiled potatoes till they turn golden brown. Take it out on a kitchen towel for extra oil to get soaked.

2. Put coriander leaves, mint leaves, green chillies, amchur, jeera, kishmish in a blender and blend it evenly. Take out this green paste in a bowl.

3. Heat 1/2 tsp desi ghee in a kadhai and put haldi, red chilli powder, garam masala, dhaniya powder and tomato. Cook it for 1 min then add paalak leaves and let it soften for 1 min. Finally add curd and salt to it. Cook it for 1 min. Now take this gravy out in a blender and blend it finely.

4. Again put this gravy in a kadhai and cook it for 3-4 mins.

5. Now marinate the potatoes with the green paste and place it in a deep cooking utensil and pour the gravy on it from above. Add 1.5 tsp of desi ghee in it and cook it on low flame for 8-10 mins.

6. Take it out in a platter and garnish with ginger rings and long thinly sliced red chilli.

7. Serve it hot.