Back to 4 servings potatoes 500 g baby potatoes, washed; about 28 to 32 1 tsp salt, for boiling the potatoes 2 tbsp vegetable oil or ghee, for shallow frying 1 tsp Kashmiri red chilli powder, for color, mild heat 0.25 tsp turmeric powder spice blend 1 tsp cumin seeds, lightly roasted and coarsely ground 1 tbsp coriander seeds, lightly roasted and coarsely ground 0.5 tsp fennel seeds, lightly roasted and coarsely ground 3 green cardamom pods, lightly roasted and coarsely ground 3 cloves, lightly roasted and coarsely ground 0.5 inch cinnamon stick, lightly roasted and coarsely ground 2 dried red chillies, lightly roasted and coarsely ground gravy 1 bay leaf 0.25 tsp asafoetida (hing) 1 medium onion, pureed 1 tbsp ginger-garlic paste 2 green chillies, slit 3 medium ripe tomatoes, pureed 0.5 cup plain yogurt, whisked smooth and at room temperature 1 tbsp ghee or butter 1.5 cups water, adjust for consistency finish 0.5 tsp garam masala 1 tsp kasuri methi, crushed between palms 1 tbsp heavy cream, optional 2 tbsp fresh cilantro, chopped, for garnish
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1 Step 1: Wash the baby potatoes and boil them in salted water for 15 to 20 minutes, until a fork slides in with slight resistance. Do not overboil or they will break apart later.2 Step 2: Drain, cool under cold water and peel. Prick each potato a few times with a fork so they absorb the gravy.3 Step 3: Rub the potatoes with the Kashmiri chilli powder, turmeric and a pinch of salt. Shallow fry in hot oil over medium heat, turning, until golden on all sides, then set aside.4 Step 4: Dry roast the whole spices for the blend in a pan for 1 to 2 minutes until fragrant, cool, then grind coarsely.5 Step 5: Heat 1 tablespoon ghee or oil in a heavy pan over medium heat. Add the bay leaf and asafoetida, then the onion puree, and cook until golden and the raw smell is gone.6 Step 6: Add the ginger-garlic paste and green chillies and cook for 2 minutes until the raw smell fades.7 Step 7: Add the tomato puree and cook on medium-low, stirring, until the oil starts to separate from the masala, about 8 to 10 minutes.8 Step 8: Turn the heat low. Stir in the whisked yogurt a spoonful at a time, then cook until the oil separates again, about 4 minutes.9 Step 9: Add the ground spice blend, then the salt, and cook for 2 minutes until aromatic.10 Step 10: Add the fried potatoes and 1 cup of water. Bring to a simmer, cover and cook on low for 8 to 10 minutes, adding more water if the gravy gets too thick.11 Step 11: Stir in the garam masala, crushed kasuri methi and cream if using. Simmer 2 minutes more, then switch off the heat, garnish with coriander and serve hot.getsaucepan.com/r/1ed4a8a0-b264-58f3-96a2-fe57f8933d96
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