Cooking Time : 1 Hr
Ingredients :
| Potatoes |
1/2 Kg Very small in size |
| onion |
2 ground to paste |
| Ginger Garlic Paste |
2 tbsp freshly made |
| Green Chillies |
2 chopped |
| Paneer |
200 gm mashed |
| Salt |
To taste |
| Garam Masala |
1/2 TSp |
| Haldi |
1/2 TSp |
| Hing |
a Pich |
| Dhania Powder |
1 1/2 Tsp |
| Amchoor |
1/4 Tsp |
| Cream/Malai |
1/2 Cup |
| Ghee |
1 Tbsp |
| Tomatoes |
3 pureed |
| Green coriander |
2 Tbsp |
| Jeera |
1 Tsp |
| Red chilli Powder |
1/2 Tsp |
Method :
- Heat ghee in a karahi and add a pich of hing. Than add jeera and let it crackle.
- Now add ginger garlic paste and gree chillies and cook for 15 seconds.
- Add onion paste and cook for another 2-3 minutes.
- Add pureed tomatoes and mix well.
- Now add salt, garam masala, hing, dhania poder and red chilli powder and cook for 10 minutes.
- Now turn the gas to low flame and add cream to it. Cook till the oil separates.
- Add water and let it boil and then add washed, peeled and pricked potatoes and cook till done.
- Now add mashed paneer and mix well.
- Add water to get the desired consistency and cook again for 5 minutes after adding amchoor.
- Garnish with fresh coriander leaves and serve hot.
Optional - The potatoes can also be added to the gravy after deep frying in oil.
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