It is an interesting and energetic recipe. Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to make it in simple, easy and quick way to add an interesting main course meal dish:
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Ingredients:
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Potato (آلو): 1 Kg (Small Size, Light Boiled & ach pricked)
Yogurt (دہی): 1 Cup
Salt (نمک): 1 Table Spoon
Dry Ginger (ادرک) Powder: 1 Tea Spoon (Ginger powder or fresh ginger can also be used)
Cumin Seeds (سفید زیرہ): 1 Table Spoon
Clove (لونگ): 5X
Cinnamon Sticks (دار چینی): 3~4 Pieces
Black Cardamom (کالی الائچی): 2X
Kashmiri Red Chili (کشمیری لال مرچ): 2 Table Spoon
Fennel (سونف) Powder: 2 Table Spoon
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Procedure:
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1. 1. Add spices in the curd and make a uniform paste.
2. Add potatoes on hot oil (2 Cup) and fry them on low to medium flame.
3. Change positions of potatoes while frying.
4. After 10~15 minutes take them out when colour change into light golden.
5. Leave 1/2 cup oil in the pot, fry cumin & whole spices a little on low flame.
6. When smell of spices is felt pour paste of yogurt and cook further.
7. When oil become visible on edges add water as per required gravy.
8. Stir a little and steam cook the gravy for two minutes almost.
9. Remove the lid, add potatoes, stir a little & steam cook them.
10. Initially for 5 minutes on medium flame & 10 minutes on low flame.
11. Remove the lid, stir a little and dish them out to serve accordingly.
For detailed recipe please click on the link given below:
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