Small baby potatoes deep-fried, then slow-cooked under a covered lid in a spiced yoghurt-tomato gravy. A rich North Indian curry often served at weddings and festive meals.
Prick and fry the potatoes
Prick each boiled baby potato a few times with a fork, then deep-fry them in hot oil until golden and blistered on the outside.
Set the potatoes aside
Drain the fried potatoes on paper towels and set aside.
Temper the spices
Heat the ghee in a pot, add the cumin seeds and let them sizzle, then stir in the fennel powder and ginger-garlic paste.
1 minCook the tomato base
Add the tomato puree, chilli powder and coriander powder, and cook until the oil separates from the masala.
7 minWhisk in the yoghurt
Lower the heat, then whisk in the yoghurt a little at a time, stirring constantly so it doesn't split.
Add the potatoes and dum
Add the fried potatoes and a splash of water, season with salt, cover tightly, and let it cook on very low heat so the flavours seep into the potatoes.
15 minFinish and serve
Sprinkle with garam masala and coriander leaves, and serve hot with naan or jeera rice.
No reviews yet — be the first to cook it.