Lili Bataki ( Baby Potatoes in Green Gravy)
by Foodie #601338
Added to 1 cookbook
This recipe has been viewed 3644 times
Baby potatoes in a delicious curry form, flavoured subtly and aesthetically with a blend of coriander seeds, sesame seeds, coconut, peanuts, coriander leaves, ginger, garlic, garam masala and green chillies. This delicious subzi taste best when served with rotis or parathas.
- Boil potatoes and peel them. Prick them using fork and saute with a pinch of salt in a tsp of oil until they starts getting light brown in color.
- Heat a pan and dry roast coriander seeds and sesame seeds together for 3-4 mins.
- Transfer them to a mixer jar along with coconut, peanuts, coriander leaves, ginger, garlic and green chillies.
- Grind them all together to make a smooth paste.
- Heat oil in a deep vessel and add cumin seeds.
- Once it crackles, add asafoetida and freshly ground paste. Cook it for 2-3 mins and add kasoori methi along with all the spices.
- Add pre-cooked potatoes in it and coat them well with green gravy (add a tbsp or 2 of water if required).
- Serve hot.
This recipe was contributed by Foodie #601338 on 02 Jul 2015
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