Goanese Potatoes ( Potatoes)
by Tarla Dalal
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.
- 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.
- 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.
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