Potatoes with a difference
Submitted by zainab_y on Thu, 2010-06-03 05:10
Preparation Method:
Method:
- Wash and roughly chop all the greens. Boil in just enough water. When cool, blend well in a mixer.
- Add chilli powder, turmeric powder and salt to the curd and mix well. Heat two tbsp. ghee in a kadai and season with cummin seeds, mustard seeds, ajwain and ginger-garlic paste. Add the seasoned curd. Stir well. Add the ground greens to the curd mixture. Stir well and simmer for five minutes.
- Wash the potatoes well and deep fry with the skin in hot ghee till done. Add to the green gravy and simmer for 15 minutes.
- Garnish with pomegranate seeds and fried whole red chillies. Serve hot with parathas
Ingredients:
Ingredients:
- 200 g. small round potatoes;
- 1 bunch coriander leaves;
- 1/2 bunch spinach;
- 1 cpasicum;
- 2 green chillies;
- a few springs fenugreek leaves;
- a few springs mint leaves.
For the seasoning:
- 1/2 cup curd;
- 1 tsp. cummin seeds;
- 1 tsp. chilli powder;
- 1/2 tsp. ajwain;
- 1/2 tsp. mustard seeds;
- 1/2 tsp. turmeric powder;
- 2.5 cm. ginger;
- 5 flakes garlic;
- salt to taste;
- 2 tsp. ghee;
- ghee for frying.
For the garnishing:
- 1 tbsp. pomegranate seeds;
- 2 whole red chillies, fried.
Chef's Name:
Zainab Jasdanwala