Ingredients:

10-15 baby potatoes scraped
3-4 tablespoons oil for shallow frying
1 onion chopped finely
2 large tomatoes pureed
4 tablespoons beaten yogurt
1 tsp kitchen king masala
1 tsp turmeric powder
2 cloves, 2 bay leaves, 2 cardamoms
1/2 inch piece of cinnamon
Salt to taste
Cilantro leaves for garnishing (optional)

Grind to paste:
3 red chilies (adjust according to your taste)
1 large onion chopped
4 garlic pods
1 inch piece of ginger
1 tsp poppy seeds
1/2 tbsp coriander seeds


Recipe:

Prick the potatoes with a fork and soak in lightly salted water for 30 minutes so that the potatoes absorb the salt.

Dry the potatoes on a kitchen towel and shallow fry in oil until golden brown. Drain and set aside.

Heat a tsp of oil in a pressure pan, add cumin seeds. When cumin starts fuming, add chopped onions, cloves, bay leaves, cardamom and fry till onion turns golden brown.

Stir in the ground paste and saute till the raw smell goes away (about 4-5 mins). Stir in the tomato paste and beaten yogurt, turmeric powder, kitchen king masala and salt.

To this, add the shallow fried baby potatoes and little water to get a gravy like consistency. Now pressure cook it. Cook for 4-5 minutes and turn off the heat just before the first whistle.

Garnish with fresh chopped coriander leaves and serve with your favourite breads.

Serves: 4
Time required: 30 mins