(Spicy potatoes- bengal style)
Serve - 10 people
INGREDIENTS :-
Onion : 1 medium
Ginger : 5 gms
Cloves : 4
Cinnamon : 3 sticks (2 cm each)
water : 2 cups
Potatoes : (1.5 Kg, very small, even sized)
Turmeric powder : 1 & 3/4tsp
Mustard oil : 2 cup
bay leaves : 2
Cumin seeds : 1 tsp
onion (chopped) : 1 medium
tomato (chopped) : 1 large
Red chilli powder : 4 tsp
Cumin powder : 3 tsp
coriander powder : 2 tsp
salt : 4 tsp
sugar : 1 tsp
Ghee : 2 tsp.
METHODS :-
1. Grind together onion and ginger into a paste
2. Grind together cloves and cinnamon into a powder
3. pour 1 cup water into cooker. add potatoes.
4. close cooker. bring to full pressure on high heat. Reduce heat and cook for 1 minute.
5. Remove cooker from heat. Release pressure with slight lifting of vent weight.
6. open cooker. remove and peel potatoes. sprinkle 3/4 tsp turmeric powder on potatoes and mix well.
7. Group potatoes into 3 batches. heat oil in a deep frying pan for about 5 minutes. fry each batch till golden brown and remove. strain oil.
8. in a large pan heat 1/4 cup oil for about 2 minutes. add bay leaves and cumin seeds. stir for few seconds, add chopped onion and fry till golden brown. add ground paste. fry for about 2 minutes.
9. add tomato, chilli, cumin and coriander powder, salt, sugar and remaining turmeric. cook till oil shows seperately. strring occasionally.
10. Add potatoes. stir carefully to evenly coat potatoes with masala. add powderd spices and remaining water. stir once. reduce heat to low and simmer for about 5 minutes, strring once.
11. remove pan from heat. pour ghee evenly over potatoes .
SERVE HOT.
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