A ever-popular aloo sabzi, it is a great combination of potatoes marinaded with curds and spices. Serve this hot with puris/ parathas or naan. . .
Makes 4 servings
1 1/4 cups boiled and peeled baby potatoes , cut into halves
1/2 cup fresh curds , whisked
salt to taste
3 tbsp ghee
3/4 cup grated onions
4 cloves (laung / lavang)
2 tbsp fresh cream
1/2 tsp sugar
To Be Ground Into A Poppy Seed Paste3 tbsp powdered poppy seeds (khus-khus)
12 mm (1”) piece ginger (adrak)
3 garlic (lehsun) cloves
2 green chillies , roughly chopped
2 tbsp water
To Be Mixed Into A Masala Paste2 tbsp water
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
For Servingpuris/ parathas/ naan
- Combine the curds, prepared poppy seed paste and salt, mix well.
- Add the potatoes, lightly mix it and keep aside to marinade for 10 to 15 minutes.
- Heat the ghee in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the cloves and cardamom and sauté on a medium flame for 30 seconds.
- Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the marinaded potatoes and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
- Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
- Serve hot with puris, parathas or naans.
- If you like, you can fry the potatoes in ghee and omit the soaking stage in step 1.