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It is a local Himachali dish. Here the potatoes are cooked in a yoghurt based gravy.
- Soak the rice for 15 minutes and grind to a paste using a little water. Keep aside.
- Heat ghee in a pan and temper with the cumin seeds, cardamoms, cloves, cinnamon and asafoetida.
- After they stop spluttering, add the onions and saute till light brown.
- Add all the powdered masalas and mix well. Now add the potatoes and salt to taste.
- Cover and cook on low flame till the potatoes are soft.
- Mix the ground paste with the blended yoghurt and add to the potatoes. Keep stirring on low flame till the gravy turns slightly thick.
- Serve, garnished with coriander leaves.
This recipe was contributed by BETHICA DAS on 14 Apr 2013HI, I AM BETHICA DAS, LIVING IN SHARJAH WITH MY HUSBAND, PIJUSH DAS, WHO IS A SENIOR LECTURER AT A B...
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