A Mathura street-food favourite, this spicy, thin potato curry gets its character from crushed potatoes and aromatic whole spices.
Ingredients
500 gm potatoes, boiled and roughly crushed
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp fennel seeds
¼ tsp hing
½ tsp fenugreek seeds
3-4 dried red chillies
2-3 green chillies, slit
1 tsp coriander pdr
½ tsp turmeric pdr
1 tsp Kashmir red chilli pdr
½ tsp amchur pdr
3-4 cloves
5-6 black peppercorns
1 black cardamom, lightly crushed
2 tbsp fresh coriander, chopped
Salt to taste
Method
Roughly crush the boiled potatoes, keeping some pieces chunky.
Heat mustard oil in a pan. Add cumin, fennel, fenugreek, cloves, pepper, black cardamom, hing and dried red chillies.
Add green chillies and the powdered spices. Stir briefly.
Add the potatoes and mix gently, coating them with the spices.
Pour in enough water to make a thin, flowing gravy.
Bring to a boil and simmer for 10-15 minutes.
Add amchur and fresh coriander before serving.
Tip: The curry should be thin and flavourful rather than thick. Serve hot with poori/ roti/ dosa.
No comments:
Post a Comment