Goanese Potatoes ( Potatoes)

by Tarla Dalal

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Added to 30 cookbooks This recipe has been viewed 24424 times

Cooked in authentic goan style, the masala or paste for this dish is pre-cooked and then added to the subzi, thereby giving it a distinct flavour.

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Goanese Potatoes ( Potatoes) recipe - How to make Goanese Potatoes ( Potatoes)

Sabzis with Gravies Traditional Indian Sabzis Holi Pan

Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 4Makes 4 servings
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Ingredients

For The Paste
3 tsp oil
2 tsp poppy seeds (khus-khus)
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 black peppercorns (kalimirch)
2 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
2 onions
3/4 cup freshly grated coconut
5 garlic (lehsun) cloves

Other Ingredients
3 large sized potatoes , cut into big cubes
1 large sized tomato
2 tbsp oil
salt to taste

Method

For the paste

Put 1 tsp of oil in a frying pan, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies and fry for a few minutes. Keep aside.
Put the onions straight on the gas and roast until they become black. Peel and discard the blackened layer and slice the onions. Keep aside.
Put the remaining 2 tsp of oil in a frying pan, add the coconut and fry for 1 minute.
Mix all these ingredients and garlic and blend to a smooth paste in a mixer by adding a little water if required. Keep aside.

How to proceed

Cut the tomatoes into big pieces, add 1 cup of water and cook. When soft, prepare a purée by passing through a sieve. Keep aside.
Heat the oil in a kadhai and add the potatoes, salt and ¾ cup of water.
Cover with a lid and cook till the potatoes are done.
Add the prepared paste, tomato purée and salt (if required) and bring to boil.
Serve hot.