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Export 18 ingredients for grocery delivery
Step 1
Place potatoes in a large pot. Cover with water. Cook until tender. Alternatively, cook the potatoes in a pressure cooker for one whistle. Drain. Allow to cool. Peel the skin and prick them using a fork.
Step 2
Place potatoes in a bowl. Add turmeric powder and red chili powder. Season with salt. Toss to coat.
Step 3
Meanwhile heat oil in a frying pan over medium-high heat. Add potatoes. Fry until golden brown. Remove from pan. Set aside.
Step 4
Add oil (if needed) into the same pan. Add cardamom pods, cloves, cinnamon stick, cumin seeds and fennel seeds. Sauté, stirring occasionally, for about 2 minutes or until fragrant. Add onions, garlic cloves and ginger. Sauté, stirring occasionally, for 2-3 minutes or until slightly browned. Leave to cool. Transfer onion mixture to a food processor. Process to a smooth paste. Set aside.
Step 5
In the same pan, heat oil over medium-high heat. Reduce heat to low. Add turmeric powder, coriander powder and Kashmiri red chili powder. Sauté, stirring occasionally, for one minute or until aromatic.
Step 6
Add onion paste. Sauté, stirring occasionally, for one minute. Add tomato paste. Sauté, stirring, for a minute. Add yogurt. Stir to combine. Bring to boil. Simmer for 3 minutes.
Step 7
Add garam masala, kasuri methi and coriander (cilantro) leaves. Pour 1 cup water. Season with salt. Stir to combine. Add fried potatoes. Stir to combine. Bring to boil. Cover and simmer for 10 minutes.
Step 8
Garnish with coriander (cilantro) leaves.