After a long gap felt like posting something.... This dish was in my mind for couple of days before it really took shape on the wok :) but must say it was finger licking in the final product.
Ingredients :
400 gms Baby potatoes
4-5 tbls oil (any vegetable oil is fine)
a pinch of hing (asafoetida)
3-4 petals of star anise
3 cardamons
1" ginger grated or paste as you prefer
1 large onion finely sliced
1/2 tsp turmeric powder
1 tsp coriander powder
2 tsps Kashmiri red chilly powder (or as per taste)
1/2 tsp garam masala
1 tsp amchur powder
2 tbl sp jaggery powder
1 cup curds
3/4th cup water ( or as per requirement)
Boil and peel the potatoes. Heat a kadai and put oil in it. When it is hot add the sliced onion and fry till it is nicely caramelized and then take it out on to a paper towel.
In the same oil add the hing and add the baby potatoes whole and saute for about 2-3 minutes. Add ginger and let it cook stirring regularly for about 2 minutes.
Add all the powder masalas (turmeric, coriander, chilly, garam masala, amchur and jaggery) and give it a nice mix and add salt. Now add the curds and let it coat the potatoes nicely. Add the fried onions and mix and then add the water. Put a lid and cook for 2-3 minutes.
Finally add some chopped coriander leaves and mix well. The gravy can be as thick or thin as you prefer. You can further garnish with coriander leaves if you like.
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