Ingredients:
12-
Baby Potatoes; poke them all over with a fork.
Oil for deep frying
Oil for deep frying
½
tsp. Red chili powder
½
tsp. Turmeric powder
Salt
to taste
For the masala,
1
tbsp. Garam masala powder
1
tbsp. Coriander powder
18-
Almonds, soaked in water for about 30 minutes
1
tbsp. Ginger, grated
¼
tsp. Turmeric powder
½
tsp. Red chili powder
½
tsp. Sugar
Other ingredients:
1
tbsp. Vegetable oil
1
cup- Coconut milk
1
tbsp. Mint leaves
2
tbsp. Coriander leaves
1
tbsp. Lemon juice
Method:
1. Mix ½ tsp. red chili powder, ½ tsp.
turmeric powder, and salt to taste and toss the baby potatoes in the mixture. Heat
oil in a frying pan and deep fry the potatoes until potatoes are half cooked
done.
2. Grind together all the masala ingredients with a little water.
2. Grind together all the masala ingredients with a little water.
3. Heat the oil in a saucepan.
4. Add the ground masala and stir for a minutes.
5. Add half the coconut milk and then the potatoes.
6. Once the sauce starts to bubble, turn the heat to the lowest setting and place a tight-fitting lid over the saucepan. Let cook 20 minutes. Add some water if the sauce dries up.
7. Add the remaining coconut milk, more salt if needed, and the mint leaves and coriander leaves. Stir well and turn off the heat.
4. Add the ground masala and stir for a minutes.
5. Add half the coconut milk and then the potatoes.
6. Once the sauce starts to bubble, turn the heat to the lowest setting and place a tight-fitting lid over the saucepan. Let cook 20 minutes. Add some water if the sauce dries up.
7. Add the remaining coconut milk, more salt if needed, and the mint leaves and coriander leaves. Stir well and turn off the heat.
8. Garnish with lemon juice.
9. Serve hot with chapatis
9. Serve hot with chapatis