Potatoes With Kala Jeera

Recipe Ingredients

1 lb	454g / 16oz	Potatoes - approximately
		Walnut-sized tamarind
		For Tempering
2 tablespoons	30ml	Ghee
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Kala jeera
1 teaspoon	5ml	Aniseed
1		Fenugreek
1		Ajwain
2		Dried red chillies - seeds removed
1		Tej patta - (bay leaf)
4		Cloves
		Asafoetida
		Other Spices
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Red chillie powder
2 teaspoons	10ml	Coriander-cumin powder
		Salt to taste

Recipe Instructions

Boil potatoes, peel, cut into bite-sized pieces. Soak tamarind in a cup of water. Heat ghee in a kadai or frying pan. Add ingredients for tempering. Fry until the spices begin to turn brown. Add potatoes, mix thoroughly with spices, and fry for a few minutes. Take out the tamarind water and add. Add water to cover, then add turmeric, red chillie powder, coriander-cumin powder, and salt. Boil all together until the liquid becomes slightly thick - there should be some sauce - if it becomes dry, add more water according to your taste. Serve with puris.

Source:
Nancy Gandhi

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.