Methi Matar Malai Recipe | How to make Methi Matar Malai [Video]

Methi Matar Malai Recipe with step by step video instructions. Methi Matar Malai is a creamy mildly flavored curry made from methi or fenugreek leaves, fresh green peas and cream (malai). 

In a hurry? Jump to Video or Jump to Recipe

There are days when I crave a spicy tantalizing curry that can set my mouth on fire. And then there are days when all I want is milder flavors that calm my soul. This Methi Matar Malai curry is the latter. It is a very mildly spiced creamy curry that pairs excellently with soft roti or naan.

What is Methi Matar Malai?

Methi Matar Malai as the name states, is a curry heroing the 3 main ingredients - Methi leaves or Fenugreek leaves, Matar or Green Peas and Malai or fresh cream. The methi leaves, which are usually slightly bitter are tamed by the creaminess of the malai and the sweetness of fresh peas. You can use fresh or frozen peas here, I will call them both "fresh" as opposed to the dried green peas.

This is more of a winter curry, as both methi leaves and green peas are pretty much at their seasonal best in winters and the warmth and richness of cream just adds that additional coziness to the curry.

To make Methi Matar Malai, we cook together onion, ginger, garlic and cashew nuts, yes, cashews, coz one can never have enough creaminess. Am I right? So this cooked onion-cashew goodness with just a hint of green chillies is blended and forms the gravy base for the curry. The methi leaves are cooked until they wilt and then the blended puree is added and the methi leaves are cooked in this masala until completely cooked. Then boiled green peas are added and the curry is finished off with fresh cream.

Can this curry be Veganized?

Absolutely, yes!! Read on...

While cream is a major part of the curry, it can be replaced by 2 things - plant milk or cashew cream.

Use any plant based milk that is unflavored. Using milk instead of cream will however, make the curry a bit thinner in consistency, so you may need to reduce the amount of water you add at the start.

The other way to have the same creaminess and the same consistency, is to use cashew cream. To make cashew cream, soak a quarter cup of cashews in hot water for 30-40 minutes. Then drain and blend with very little plant milk or water until completely smooth. Use this as regular cream in the recipe. 

Enjoy!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Methi Matar Malai Recipe | How to make Methi Matar Malai

Methi Matar Malai is a creamy Indian curry made with fenugreek or methi leaves, fresh green peas and cream. It is a mildly spiced curry.

Recipe Type:   Side
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Total time:     75 minutes
Yield:                Serves 2-3

Ingredients:

2 cups Methi leaves, washed thoroughly and chopped

0.75 cup Green peas (fresh or frozen), boiled

1 large Onion, chopped

10-12 Cashew nuts

1 Tbsp Ginger, chopped

3-4 Garlic cloves

1 tsp Green chilli paste or 2-3 Green chillies, finely chopped

4-5 Tbsp fresh Cream (malai)",

1 tsp Cumin seeds

3-4 Tbsp Oil

Salt to taste

Water as required

Method:

1. Heat 2-3 Tbsp oil in a kadhai and add the chopped onion, ginger, garlic and cashew nuts and saute until the onions are translucent.
2. Add in the green chilli paste or chopped green chillies. Saute for 1 min. 
3. Remove from heat into a bowl and allow to cool. Once cooled, grind to a fine paste with little water.
4. Heat the remaining oil in the kadhai and add the cumin seeds.
5. Once the cumin sizzles for 30 seconds, add in the methi leaves and continue to cook until the leaves have wilted and halved in quantity.
6. Now add the ground paste and 0.5 cup of water. Mix and boil until the methi leaves are cooked.
7. Add in the boiled green peas and salt to taste. Cook for 3-4 minutes on medium heat. 
8. Slightly whip the cream, so it doesn't have lumps, and add to the kadhai. Mix well and cook on low heat for 2-3 minutes.
9. Serve hot with roti or naan.

If you liked this, you may also like:

Aloo Methi

Matar Kachori

Methi Rice

Read more ...

Kadhai Mushroom Recipe [Video]

Kadhai Mushroom Recipe with step by step video instructions. Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry/semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

In a hurry? Jump to Video or Jump to Recipe

I love Mushrooms. It is the meat for vegetarians with loads of umami in it. There is seriously no other veggie that provides that elusive 5th taste that our beloved MasterChef Australia judges talk about.
Btw, are you watching the 12th season? The back to win series with the new jury? I'm completely hooked on.

What is Kadhai Mushroom?

Kadhai is literal terms is an Indian wok or the little vessel you see in my photos. That is a kadhai. So Kadhai Mushroom just translates literally to mushroom cooked in a wok. But as a dish, it is so much more than just that.

Kadhai Mushroom is a spicy melee of mushrooms, capsicum and onions simmered in a freshly ground masala that is so fragrant and a bit of tomato puree for that tartness and body for the curry.

This is probably one of the only curries where I don't substitute the masala with my Garam Masala. It just doesn't taste the same. The fresh masala adds so much flavor that it is almost a sin to substitute it with any store bough mixed spice powder. So I highly recommend making your own spice blend, just for this, and maybe then using it for myriad other curries. 

Kadhai Mushroom can either be a dry or a semi dry curry or it can be a curry with gravy. Every restaurant serves it differently and so can you.

The details...

Kadhai Mushroom is probably one of the easiest curries to make. To make Kadhai Mushroom, toast the whole spices - coriander seeds, cumin seeds, green cardamom, black cardamom, bay leaf, cloves and pepper. Toasting on low heat makes the spices release their oils and makes them more fragrant. Toast the dry red chillies, if using. This can be substituted with red chilli powder or with paprika without affecting the flavor and there is no need to toast it either. Once everything has cooled, make a quick powder.

Next, saute the mushrooms and keep them aside until later. If you don't have the time to do this, just toss them into the curry later and allow them to cook in the masala.

The onions and capsicum are cut into large chunks. This is meant to be a chunky curry. They are sauteed along with ginger garlic paste until they are cooked slightly. Do not overcook the capsicum, it is meant to retain the crunchiness.

Then the tomato puree, turmeric, salt and masala is added along with desired amount of water and the curry is simmered for a few minutes. The mushrooms are added at the end and given a quick stir.

The kasuri methi or dried fenugreek leaves provide an additional salty bitter fragrance that goes superbly with the curry.

Kadhai Mushroom can be served as a side with roti or naan bread or even with rice.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Kadhai Mushroom Recipe

Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato-based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

Recipe Type:  Curry
Cuisine:            North Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Author:                Anupama

Ingredients:

200gms Mushrooms
1 Capsicum
1 Onion
1 cup Tomato Puree
1 Tbsp crushed Ginger-Garlic
1 Tbsp Coriander Seeds
1 tsp Cumin seeds
3-4 dry Red Chillies or 1-2 tsp Red Chilli Powder
0.5 tsp Black Pepper
2 Green Cardamom
2 Cloves
1 Black Cardamom
2 Bay leaves
0.5 tsp Turmeric Powder
1 Tbsp Kasuri Methi
4 Tbsp Oil
Salt to taste
Water as required

Method:

1. In a kadhai or pan, dry roast the coriander seeds, cumin seeds, green cardamom, black cardamom, 1 bay leaf, cloves, dry red chillies and black pepper for 1-2 minutes until fragrant. Remove from heat and allow to cool. Once cool, grind to a fine powder.
2. Cut the onions into petals and chop the capsicum into large chunks. Halve the mushrooms.
3. In the same kadhai heat 1-2 Tbsp oil and saute the halved mushrooms until cooked. Remove from heat and keep aside.
4. Add the remaining oil and add the onions, crushed ginger garlic and 1 bay leaf and saute until the onions are slightly soft.
5. Add the capsicum and fry until the capsicum is slightly browned.
6. Add the tomato puree, turmeric powder, ground masala, red chilli powder if using, salt and saute on low heat for 2-3 minutes.
7. Add water as desired, and simmer for 4-5 minutes on medium heat.
8. Add the mushroom and mix well.
9. Top with kasuri methi and mix well.
10. Serve hot with roti and rice.

If you liked this, you may also like:

Lahsuni Methi Mushroom

Mushroom Cafreal

Vegetable Jalfrezi

Read more ...

Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe [Video]

Hagalkai Mavinkai Gojju with step by step video instructions. Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet. 

In a hurry? Jump to Video or Jump to Recipe

I first posted this recipe 5 years ago, in June 2015. I remember my mom was in Bangalore and we had gone vegetable shopping with her. She had gotten very excited looking at the Amtekai or Ambada (Hogplums), that were available in abundance at the vegetable shop. We had already picked up the bittergourd or karela or hagalkai and were thinking of the pairing up with the amtekai, when she felt raw mango would be a better accompaniment. So we picked up raw mangoes and bittergourd and came home and made this Gojju. Since then, I make this curry at least once every summer.

What is a Gojju?

Gojju is a curry from Karnataka that is usually sweet and sour. It has tamarind added for sourness and jaggery for sweetness. It may or may not have a coconut base.

Hagalkai Mavinkai Gojju is made using Bittergourd or Karela, that brings a hint of bitterness to the curry, the raw mangoes bring in the sourness, jaggery is added for sweetness and red chillies for the heat.

The prep...

This Gojju can convert a Karela hater. The way in which the karela is cooked brings down the bitterness to such low levels that it is no more unpleasant. The karela is peeled, cored and then salted and left aside for the bitterness to flow out. This can be done days in advance. The salted karela can be kept in the fridge for almost a week. Remove it out when you are ready to cook. The salted karela is squeezed so that the bitter juices are extracted and then can be discarded. Soaking them in water and then squeezing makes it easier to remove the juices.

The squeezed karela is then boiled until it is cooked, the water is discarded. This step removes the more of that bitterness.

The flavors...

The remaining bitterness is balanced with the sourness of the raw mangoes. If the mangoes are not sour enough on their own, use tamarind juice. As mentioned above, the curry tastes good with any sour fruit like amtekai. So if you have any local sour fruit, you can use that.

Jaggery is added for sweetness. Use sugar if you don't have jaggery.

The Gojju has a base of coconut, rice, and lentils along with the spices. The toasted rice and urad dal help thicken the curry. Coconut further helps in mellowing down the strong flavor of the bittergourd or karela.

Hagalkai Mavinkai Gojju tastes best with rice, but if you make a thicker consistency, it can be enjoyed with roti or chapati too.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe

Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     1 Hour 30 Minutes
Cook time:     45 minutes
Total time:     2 Hours 15 Minutes
Yield:                Serves 3-4

Author:                Anupama

Ingredients:

2 Bitter Gourd (Karela / Hagalkai)
1 Raw Mango
0.5 cup grated Coconut
1 Tbsp Coriander Seeds
1 tsp Rice
1 tsp Urad Dal
3-4 Red Chillies
0.25 Fenugreek Seeds (Methi dana)
0.5 tsp Mustard Seeds
0.5 tsp Turmeric Powder (Haldi)
2-3 Tbsp Jaggery Powder
1 Tbsp Tamarind (Optional)
3-4 tsp Oil
Salt to taste
Water as required

Method:

1. Peel and deseed/core the bittergourd (karela /hagalkai). Cut to 0.5" to 1" pieces.
2. Add the cut bittergourd to a bowl. Add 1 tsp of salt and mix well. Keep aside for 1-2 hour. You can also keep it overnight in a box in the fridge.
3. After 1-2 hour, add 1 cup water to the bittergourd and squeeze them gently. Now take a handful out of the water and squeeze well and keep the bittergourd aside. Continue to squeeze all the bittergourd, this helps in removing the bitter juices. Once all the bittergourd is squeezed, discard the water.
4. Add the bittergourd to a kadhai or pan and water to cover it. Cover and cook until the bittergourd is cooked through. Drain the bittergourd and keep aside. Discard the water.
5. Dice the raw mango into small pieces and add to the same kadhai. Add water and cook until the mango is soft. Drain and save the water.
6. In a dry pan, add the urad dal, rice and fenugreek seeds and toast on low heat until lightly golden. Remove from heat and allow to cool.
7. Add 1 tsp oil to the pan and add the dry red chillies and roast until crisp. Remove from heat and allow to cool.
8. Add the urad dal, rice, fenugreek seeds, red chillies, grated coconut and 0.5 cup of the water in which the mango was cooked to a blender. Blend until smooth.
9. Heat the remaining oil in a kadhai for the tempering and add the mustard seeds.
10. Once the mustard seeds splutter, add the ground masala and fry on low heat for 5-6 minutes.
11. Add the turmeric powder, 1 Tbsp jaggery powder, salt and 0.5 cup water and mix well.
12. Add in the boiled bittergourd and mango.
13. Add salt and jaggery to taste if required. If the curry is not sour enough, soak the tamarind in a little warm water and squeeze out the tamarind juice and add to the curry.
14. Add more water if you want a thinner consistency.
15. Simmer on medium heat for 4-5 minutes.
16. Serve hot with rice or chapati.

If you liked this, you may also like:

Pshingiri | Saasav

Pumpkin Curry

Mavinkai Chitranna

Read more ...

Schezwan Paratha Recipe | Szechuan Paratha Recipe [Video]

Schezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

In a hurry? Jump to Video or Jump to Recipe

When normal people think Paratha, schezwan paratha doesn't even pop up in the head. But for a foodie, anything is possible and this schezwan paratha possibly popped in some Indo-Chinese food-obsessed North Indian foodie. Just to let you know, this is not my idea. Na-ah. But the recipe is definitely my own.

Six years ago, I watched a Gujarati cooking show that showed the making of a schezwan paratha. I didn't understand the language, but as they say, food has a language of its own. And that's what happened, I got the gist of the dish while I didn't understand a word of the instructions. And after a few attempts, this paratha was here to stay.

Schezwan Paratha is a perfect fusion of two styles of cuisine. The Chinese inspired vegetable mix is stuffed inside a whole wheat dough, rolled and pan-fried until crisp. The paratha satisfies several cravings - craving for Chinese food, craving for comforting Parathas, the craving for spice and of course, the basic craving for some delicious and new food.

Any stuffed paratha has 2 parts, the stuffing, and the coating. The coating, in this case, is a regular dough made of wholewheat flour, a pinch of salt and water. The dough is kneaded the same way one would for chapati or other parathas. If you want you can add some maida or all purpose dough as well while kneading the dough. The soft dough is stuffed with a spicy mixed vegetable stuffing. The stuffing, in this case, is made with julienned vegetables such as onions, capsicum, and cabbage. You can also add carrots. The vegetables are cooked down with a spicy homemade garlic-chilli sauce that is ready in 15 minutes.

Paratha is generally as breakfast item as it is filling and it gives you energy to cruise through the day. But parathas are also a great dinner option. Pair paratha up with some homemade yogurt (Dahi) and pickle and you are all set to lull yourself to a food coma.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Schezwan Paratha Recipe | Szechuan Paratha Recipe

Schezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                Makes 4 Parathas

Ingredients:

For the stuffing:

3 cups shredded Cabbage
0.5 Capsicum, julienned
1 Onion, julienned
8-10 dry Red Chillies
1 Tbsp chopped Garlic
1 Tbsp Vinegar
2 Tbsp Oil
Salt to taste
Water as required

For the dough:

2 cups Wholewheat flour
0.25 tsp Salt
Water as required
Oil to fry the parathas

Method:

1. Soak the dry red chillies in hot water and keep aside.
2. Add the salt to the wholewheat flour and knead into a smooth dough using water as required. Cover and allow it to rest until the stuffing is ready.
3. Drain the red chillies. Deseed the red chillies if you don't want a very spicy stuffing.
4. Blend together the red chillies, chopped garlic, 0.5 tsp salt, and vinegar into a smooth schezwan sauce. Add little water if required to help the blending process.
5. Heat 2 Tbsp oil in a kadhai and add in the sliced onions. Cook until the onions are golden.
6. Add in the julienned capsicum and fry for 1 minute.
7. Add 1-2 Tbsp of the schezwan sauce or as required. Fry for 1 minute.
8. Add in the shredded cabbage and salt for taste. Add more schezwan sauce if required. Cook until the cabbage is soft.
9. Remove from heat and allow it to cool.
10. Divide the dough into 4 equal parts and roll into balls.
11. Dust the counter with a part of the remaining flour and roll out the dough into small circles.
12. Divide the stuffing into 4 equal parts and spoon onto the dough. Seal the parathas.
13. Dust flour on the counter as required and roll out the parathas as thin as possible.
14. Heat the tava or a flat pan and grease it. Place the rolled paratha on the tava and spoon oil and spread well.
15. Flip the paratha and cook until the it is cooked on one side.
16. Flip the paratha again and cook until the second side is cooked. Press with a spatula so that the paratha is cooked evenly.
17. Serve the parathas hot along with either butter,  or curd (yogurt).

If you liked this, you may also like:

Sweet Potato Cheese Paratha

Methi Paratha

Beetroot Paratha

Read more ...

Punjabi Dum Aloo [Video]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato-based gravy.


In a hurry? Jump to Video or Jump to Recipe

Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

• It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the number of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!

• Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep-fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 

• Quick-cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe

Punjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato-based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:

250 gms baby Potatoes 
0.75 cup Onion Paste
1 cup Tomato Puree
2 tsp Ginger Garlic Paste
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
20 Cashew Nuts
4 Tbsp Oil
2 Tbsp Kasuri Methi
2 Tbsp Coriander Leaves
Salt to taste

Water as required

Method:

1. Heat up 1 cup of water and soak the cashew nuts in it for half an hour. Drain and blend into a smooth paste.
2. Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
3. Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy.
4. Peel the baby potatoes if you want, else leave them on. Slice the potatoes into half if required.
5. Heat 2 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
6. Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
7. Add the ginger garlic paste and fry on low heat until it is fragrant.
8. Add in the onion paste and cook on low heat for 8-10 minutes.
9. Add in the tomato paste and cook on low heat for 8-10 minutes or until oil separates.
10. Add in the turmeric powder, red chilli powder and garam masala. Mix well.
11. Add the cashew puree and fry for another 4-5 minutes.
12. Add in water and cashew paste. Add water as per the desired consistency.
13. Add in the potatoes and salt to taste. Mix well.
14. Simmer for 2-3 minutes.
15. Add in kasuri methi and mix well.
16. Remove from heat and add coriander leaves.
17. Serve hot with roti or rice.

If you liked this, you may also like:

Babycorn Masala

Lauki Kofta

Garlic and Herb Roasted Potatoes

Read more ...