Baby Potaoes In Cashew-based Curry |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A really differnt side potao dish with pizazz! One of my favorites! Ingredients:
alu korma |
baby potatoes in a cashew-based curr |
8-10 red baby potatoes, peeled |
2 medium-sized onions, pureed |
2 tomatoes, cubed |
2-3 green chillies, chopped |
1 tbsp cashew powder |
1 tsp tomato paste |
2 tbsp plain yogurt, beaten till smooth |
salt, to taste |
1 tsp cumin seeds |
2-3 dried red chillies |
1/2 tsp red chilli powder |
1/4 tsp turmeric powder |
1 tsp coriander powder |
1/2 tsp driend fenugreek leaves |
2 tbsp light cooking oil |
water, as needed |
fresh coriander leaves, finely chopped for garnish |
Directions:
1. HEAT oil in a non-stick pan and saute potatoes till lightly browned on all sides. Remove onto a plate and prick on all sides with a fork.
2. ADD cumin seeds, dired red chillies and green chillies to hot oil and saute till fragrant. Add onion paste and fry till it starts to give out oil on the sides.
3. ADD red chilli powder, coriander powder, cashew powder and turmeric powder and fry to blend in spices well.Add tomato paste and yoghurt and cook till mixed well and it starts to give out oil again from the sides.
4. ADD salt, tomatoes, potatoes and dried fenugreek leaves along with a splash of water and cover cook for 10-15 minutes till potatoes are tender. Stir occasionally, adding water if necessary to get desired consistency.
5. GARNISH with coriander leaves and serve warm with rotis.
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