Yet another potato variety and probably the best yet. Not sure what cuisine this one is coming from but it just tasted yummy. I served it with Corn Methi Pulao and the combi jus worked great.
INGREDIENTS
Baby potatoes 16-20
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Cloves 4-5
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies, broken 5 -6
Oil 4 tablespoons
Salt to taste
Lemon juice 1 tablespoon
METHOD
INGREDIENTS
Baby potatoes 16-20
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Cloves 4-5
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies, broken 5 -6
Oil 4 tablespoons
Salt to taste
Lemon juice 1 tablespoon
METHOD
Wash and wipe the potatoes and cut into two to four pieces each without peeling.Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, and red chillies. Cool and grind coarsely. Heat oil in a pan and the potato pieces and salt. Stir, cover and cook on medium heat (without adding water). Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously). Mix well, cover and cook on medium heat for another five minutes. Open the lid, add lemon juice and remove from heat. Mix, cover and keep aside for at least five minutes. Serve while it is still hot
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