Back to 4 servings 12 baby potatoes, boiled and peeled (or 4 medium potatoes, cubed) 1 large onion, finely chopped 0.5 cup tomato puree, from about 2 medium tomatoes, ground without water 0.5 cup thick fresh curd (yogurt) 3 tablespoons mustard oil 1 teaspoon cumin seeds 0.25 teaspoon asafoetida 1 dried bay leaf 2 whole cloves 1 green cardamom pod 1 cinnamon stick 1 green chilli, finely chopped 1 teaspoon ginger garlic paste 1.5 tablespoons gram flour (besan) 2 teaspoons kasoor methi, dried fenugreek leaves 1 tablespoon Kashmiri red chilli powder, adjust to taste 1 teaspoon coriander powder 0.5 teaspoon garam masala powder 0.25 teaspoon turmeric powder 0.5 to 0.75 cup water salt, to taste fresh cilantro, to garnish
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1 Step 1: Heat the mustard oil in a heavy pan until smoking hot, then reduce to medium. Add the cumin seeds, bay leaf, cloves, cardamom, cinnamon and asafoetida and let them splutter.2 Step 2: Add the green chilli and ginger garlic paste and fry for about 2 minutes until the raw smell fades.3 Step 3: Add the gram flour and kasoor methi and fry on low heat until the flour turns nutty and fragrant.4 Step 4: Add the chopped onion and fry on low heat, stirring constantly, until golden brown.5 Step 5: Add the chilli powder, coriander powder, turmeric and garam masala and cook the spices on low for 2 to 3 minutes, stirring so they do not burn.6 Step 6: Add the thick curd and mix well. Cook on low until the oil oozes from the sides of the pan, stirring so the curd does not split.7 Step 7: Add the tomato puree and cook on low until the oil separates from the sides and the raw tomato taste is gone.8 Step 8: Add the boiled potatoes and salt and stir gently to coat them in the masala.9 Step 9: Add 0.5 to 0.75 cup water, cover the pan and cook on low for 10 to 12 minutes, until the gravy thickens and oil floats on top.10 Step 10: Garnish with fresh cilantro, remove from the heat and serve hot with any Indian flatbread.getsaucepan.com/r/d2f12063-4931-5ffd-a391-d6334ec869ff
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