Ingredients
# Potatoes(ext. large.) 3-4 350-400 gms
#Almond 100 gms
# Cloves 6-8pcs
#Bay leaf 2pcs
# Green cardamom 2pcs
#Cinnamon 1"inch
# Onion (large,peeled 'n'thinly sliced) 2pcs
# Garlic-ginger paste 2tbsp
# Coriander(powered) 2tbsp
#Cumin(powered) 2tbsp
# Five -spices chai-masala 2tbsp
# Kashmiri red pepper(powder) 1tbsp
# Oil 1cup
# Sabut(whole) red chilli 1pc
# Sprig of garden fresh dhania(coriander)
# Salt according to taste
Method
Wash potato in a clean water.
Parboil(with skin) 'n'prick allover with the help of fork
Prudently insert the cloves
Next,heat oil in a pan 'n' fry the potatoes for 10 mts so that they are proerly cooked.
keep them aside in a serving bowl and slice them into halves/quarters as you like
Watch these should not brittle
(Alternatively one can microwave potatoes for 3mts.
Keep a watch)
Next add the sliced onions,along with the bay leaf and powered chai masalas.
Next pour ginger-garlic paste.frying onions till they turn golden brown in colour
Pour some water and watch the gravy is 'thickly liquid'
Now add the almond paste. Stir it so that paste is properly mixed.Cover it with lid.
Put off heat after 2-3mts
Now pour the rich nutrious gravy on the sliced potatoes
Garnish it with garden fresh dhania
Serve it with missi roti/aijwan /,brocalli paranthas.
Can also be enjoyed with buttered pav/garlic bread.
Enjoy your Sunday savoring along with bottle-gourd pudding as a desert.
(courtsey Pushpesh Pant)
# Potatoes(ext. large.) 3-4 350-400 gms
#Almond 100 gms
# Cloves 6-8pcs
#Bay leaf 2pcs
# Green cardamom 2pcs
#Cinnamon 1"inch
# Onion (large,peeled 'n'thinly sliced) 2pcs
# Garlic-ginger paste 2tbsp
# Coriander(powered) 2tbsp
#Cumin(powered) 2tbsp
# Five -spices chai-masala 2tbsp
# Kashmiri red pepper(powder) 1tbsp
# Oil 1cup
# Sabut(whole) red chilli 1pc
# Sprig of garden fresh dhania(coriander)
# Salt according to taste
Method
Wash potato in a clean water.
Parboil(with skin) 'n'prick allover with the help of fork
Prudently insert the cloves
Next,heat oil in a pan 'n' fry the potatoes for 10 mts so that they are proerly cooked.
keep them aside in a serving bowl and slice them into halves/quarters as you like
Watch these should not brittle
(Alternatively one can microwave potatoes for 3mts.
Keep a watch)
Next add the sliced onions,along with the bay leaf and powered chai masalas.
Next pour ginger-garlic paste.frying onions till they turn golden brown in colour
Pour some water and watch the gravy is 'thickly liquid'
Now add the almond paste. Stir it so that paste is properly mixed.Cover it with lid.
Put off heat after 2-3mts
Now pour the rich nutrious gravy on the sliced potatoes
Garnish it with garden fresh dhania
Serve it with missi roti/aijwan /,brocalli paranthas.
Can also be enjoyed with buttered pav/garlic bread.
Enjoy your Sunday savoring along with bottle-gourd pudding as a desert.
(courtsey Pushpesh Pant)
