Well most of the dishes in my kook book have been either amchigela or mallu…So it is time for a sort of Mughlai dish. With the Mughlai dishes, I have read the taste is on the amount of oil and masala that is added in a dish. Well with our lifestyles we cannot afford to have lot of oil in our food (Words from a grandma..my ajji)…So with this dish I try to cut out the oil as much as I can.
To start with I boil the small potatoes and remove their skin. Heat some oil in the sauce pan and shallow fry these baby potatoes. I fry them till they turn golden (as pictured below). When they cool down, I use a fork to poke each piece. This way when it is cooked in the gravy, the potato can soak up the gravy (My friend bhakti did this with her Dum Aloo).
We also need some sliced onion, tomatoes. To start cooking this dish
- Heat some oil in the saucepan. When the oil is heated add the cut onion.
- Add some ginger-garlic paste. Saute for 2 mins. Add the tomatoes.
- Add the masala that you want. I add this masala called MDH Karahi Gosht Masala.
- Add some black pepper, dhania powder, salt, some jaggery or sugar, and garam masala.
- Add some water for gravy consistency. When the mixture begins to lose oil, add the fried potatoes.
- Cook for some time. When the potatoes are coated with masala. Pour the dish in the serving bowl and garnish it with freshly cut coriander leaves.
Hope you Luv it….:)
