You will love this potato dish, which comes with its unique subtle taste of spices and the creaminess of coconut gravy. This is traditionally an Indian dish, which is made with tomato gravy and fresh cream something that I modified by adding a little bit of coconut milk to it to give it more flavour and taste. It looks very tempting as well as ideal with rice or just rotis.
What you need to make this dish:
|Small whole potatoes (Charlotte potatoes are perfect)||10|
|Onion ( chopped)||1|
|Maggie Coconut milk powder or fresh coconut milk||1/4 cup|
|Plain yoghurt (Optional)||3 tbsp|
|Red chili powder||1/2 tsp|
|Turmeric powder, coriander powder, garam masala powder||1/2 tsp each|
|Tomato puree||1/4 cup|
|Kasthuri methi||1 tsp|
|Plain flour and corn flour||3 tbsp each|
|Ginger garlic paste or grated|
Let’s make :
Boil it & Fry it
- First boil potatoes almost done. Peel and let cool.
- Mix plain flour and corn flour together and season with little salt and pepper.
- Roll the whole potatoes in flour mixture.
- Pan fry with little oil until golden. Keep aside.
- Fry onion in little oil until golden.
- Add ginger garlic paste. fry.
- Add chili powder, turmeric , salt and masala. fry a little while.
- Add tomato puree and fry continuously string.
- Now its time to add yoghurt . Stir until bubbly.
- Add potatoes and mix well with the gravy.
- Add 1/2 cup warm water, cover and let it boil.
- Add coconut milk powder or coconut milk and cook until the gravy turns thick.
- Open the lid and crush Kasthuri methi with your palms and drop into the pot.
- Sprinkle garam masala.
- Cook for 5 mins on slow flame.
- Garnish with fresh coriander leaves and sliced red onions on top.
- Serve with hot rice or rotis.
- For a riot of flavours, you can sprinkle a little brown sugar after adding coconut milk.
- Potatoes should be firm, not breaking while cooking ; so add a little salt into the pot while boiling.