Ingredients:
600g/1 lb 13 oz Baby Potatoes (wash & peel)
Sarson/Mustard Oil to deep fry potatoes
37.5g/3 Tbs Desi Ghee/Clarified Butter
30ml/2 Tbs Sarson/Mustard Oil
4 Chotti Elaichi/Green Cardamom
4 Lavang/Cloves
2 sticks Daalcheeni/Cinnamon (1" Piece)
2 Tejpatta/Bay Leaf
2 Green Chillies (seed & finely chop)
A generous pinch of Heeng/Asafoetida (dissolve in 30ml/2 Tbs of water)
15g/2 Tbs Besan/Gramflour
500g/2 cup Yoghurt (whisk)
Salt as per taste
1.5g/1/2 tsp Chotti Elaichi/Green Cardamom Powder
0.75g/1/4 tsp Javitri/Mace Powder
The Paste
6g/1 Tbs Dhania/Coriander Seeds
4 Whole Dry Red Chillies
2.25g/1/2 tsp: Methidaana/Fenugreek Seeds
4 Chotti Elaichi/Green Cardamom
2 Lavang/Cloves
2 Motti Elaichi/Black Cardamom
2 sticks Daalcheeni/Cinnamon (1" piece)
The Tempering
25g/2 Tbs: Desi Ghee/Clarified Butter
1g/1/4 tsp: Methidaana/Fenugreek Seeds
4 Whole Dry Red Chillies
A generous pinch of Heeng/Asafoetida (dissolve in 30ml/2 Tbs of water)
Serves: 4
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Preparation:
The Potatoes: Heat mustard oil to a smoking point in a kadhai/wok, remove handi/pan from heat
and sprinkle a little water carefully to bring the temperature down (alternatively, remove and cool
the oil). Reheat the oil, add potatoes and deep fry over low heat until potatoes are crisp on the
outside and cooked soft inside. Reserve 30ml/2 Tbs for cooking the gravy.
The Paste: Mix all ingredients, add enough water and grind to a fine paste, ideally on a sil-batta,
alternatively in a blender.
Cooking:
Heat ghee and the reserved mustard oil in a handi/pan, add cloves, cinnamon and bay leaf, and stir over medium heat until the cloves swell up. Remove cinnamon and bay leaf, and discard. Add green chillies, stir for a few seconds, add asafoetida and stir until the moisture evaporates. Then add the paste, bhunno/stir-fry until the fat leaves the sides, add gramflour and bhunno/stir-fry until the gramflour emits its distinct aroma. Remove handi/pan from heat, add yoghurt and salt return handi/pan to heat, bhunno/stir-fry until the fat leaves the sides, add 360ml/11/2 cups of water, bring to a boil, reduce to medium heat and simmer for 3-4 minutes. Reduce to very low heat, add potatoes, stir gently, sprinkle cardamom and mace, cover and simmer for 5 minutes. Remove and adjust the seasoning.
To prepare the tempering, heat ghee in a frying pan, add fenugreek, stir over medium heat until it begins to pop, add red chilies, stir until they become bright red, add asafoetida, stir, until the moisture evaporates. Pour the tempering over the potatoes.
(This recipe has been shared by Made In Punjab restaurant situated at Inorbit Mall, Malad)
