by Tarla Dalal
Added to 72 cookbooks
This recipe has been viewed 34218 times
A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish.
- Heat 1 tbsp of oil on a non-stick tava (griddle), add the onions and dry coconut and cook on a medium flame for 2 minutes, while stirring occasionally.
- Transfer the mixture into a plate and keep aside.
- In the same non-stick tava (griddle), heat the remaining 1 tbsp of oil and add the coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon and peppercorns, mix well and sauté on a medium flame for 30 seconds.
- Add the red chillies and sauté on a medium flame for another 30 seconds.
- Add the bayleaf and sauté on a medium flame for 30 seconds.
- Transfer the mixture in the same plate of onions and add the garlic cloves.
- Blend the mixture in a mixer to a fine paste using little water. Keep aside.
- Heat the ghee in a kadhai, add the potatoes and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the prepared paste, tomato pulp, ¼ cup of water and a little more salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
- Garnish with coriander and serve hot with rotis or parathas.
Nutrient values per serving
|Vitamin A||326.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||33.8 mg|
|Folic Acid||35.5 mcg|
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