Friday, May 11, 2007


½ kg potatoes cut into cubes
1 large onion , minced
1 green chillies
1 tbsp coriander leaves chopped
½ tsp ginger-garlic paste
1 tomatoes chopped
½ tsp jeera
1 peppercorns
1 cloves
4cm stick cinnamon
½ tsp coriander seeds
1 cup sour curds
salt to taste
oil for deep frying

Boil the potatoes in salted water. Drain, peel and halve. Grind chillies and garlic to a fine paste. Heat oil in a pan and deep fry potatoes till light brown. Drain and set aside. Heat a little oil and brown the jeera, coriander seeds, cinnamon, cloves and pepper corns. Add chopped onion, chilli-garlic paste and fry for two minutes. Add haldi, tomatoes and beaten sour curds and fry till oil floats to the top. Add fried potatoes. Stir well and cook over a low flame for a few minutes. Garnish with coriander leaves and serve hot.