Thursday, August 12, 2010


(Serves 4)


  • Potatoes: 4 large, peeled and cut into 4 pieces
  • Oil: 2 tablespoons, extra for frying
  • Onions: 2 medium, chopped
  • Garlic paste: 1 tablespoon
  • Green chillies: 2 slit
  • Ginger paste: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander powder 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chilli powder: ½ teaspoon
  • Tomatoes: 2 medium, chopped
  • Salt: to taste
  • Yogurt: ½ cup
  • Cilantro: for garnishing

Fry the potatoes over medium heat till light brown and thoroughly cooked. Remove and drain on absorbent paper.
Whisk the yogurt with salt and half a cup of water.


In a pan heat oil and add garlic and chillies. Stir and immediately add the chopped onions. Sauté the onions till golden brown and add ginger paste and garlic paste. Sauté for a minute and add cumin powder, red chilli powder, coriander powder and turmeric powder. Give the masala a stir, add chopped tomatoes and cook over medium heat till the tomatoes are soft. Add the fried potatoes and lightly stir to coat them with the masala. Pour the yogurt over the potatoes. Cover and cook over low heat, stirring occasionally till oil separates, for about ten minutes. Remove lid, adjust salt and garnish with chopped cilantro. 

No comments:

Post a Comment