This recipe what my granny makes for us when we visit her. Being a Bengali, she is a very good cook. She is a dancer, singer in-fact a multi-talented person.I have many sweet stories from my childhood dairy with her. she is now a 75-year-old gorgeous lady.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1/2 kg sugar
- 2 onion
- 8 cloves garlic
- 1.5 inch ginger
- 1 potato Green
- 1 tsp coriander powder
- 1 tbsp basil leaves Red
- 1 tbsp spring onion powder
- 2 tsp tomato sauce Roasted powder
- 2 cardamom Green
- 1 inch Cinamon
- 3 tbsp cinnamon
- 2 tsp salt
- chili powder per taste
- milk
Ingredients
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Instructions
- Boil the potatoes till they are almost done or pressure cook for 2 whistle.Once cooled, peel them and just cut into 2" cubes.
- Make a paste of onion.garlic,ginger and green chili.Take a pan and heat oil.If using mustard oil ,Cool it after heating to smoke point and than heat again.Heating to smoking point make it's pungency mild.
- In a bengali or Oriya kitchen , this oil is mostly used.
- Add 1 tsp sugar and let it be brown.It will give the dish a rustic color.Instead of using any food color i prefer this method.Add onion paste and saute it well for 5 minute. when Masala start releasing oil , add turmeric and coriander powder to it.
- Add potato cubes and saute for 2 min.Now add red-chili powder and salt per taste.You can use kashmiri chili powder to get more color in ur dish.
- If you find the masala is sticking at bottom, sprinkle little water and saute for 2 min.Mix 1 tsp sugar and roasted cumin powder and water.Mix well and let it cook for 5 min.Sprinkle cinamon and cardamom powder.Give a stir and it's ready.
- Adding of water depends the way you want your curry.If you want to enjoy as chat add only one cup.
- If you need a little gravyto go with your Parathans/flat-bread than add 2 cup.
- Serve hot .Garnish with fresh coriander leaves if u want.I have used coriander stems inspired by one of my blogger friend Souvik.
