Alu (small egg sized ones): 12
Onions (medium sized ones): 3 chopped
Tomato (medium sized ones): 2 pureed (ground to paste)
Curds : 1 Table spoon
(a) (red) Chilli powder. : 1/4 th of a small spoon
(c) Coriander (Dhaniya) powder: 1 small spoon
(d) Cumin (Jeera) powder : 1 small spoon
Oil (for deep frying Alu)
Grind to a paste
Onions : 2 medium sized
Garlic : 5 big cloves
Ginger : 1/2 piece
Coriander leaves : 1/2 a small bunch
Green Chilly : 3 medium sized ones
Salt to taste
1.Lightly cook potatoes, peel and drill holes in them using a fork ; this is for the frying to reach the innards of the potatoes.
2ut some salt and turmeric powder in a vessel, put all the potatoes into this vessel and shake vigorously so that the powder is well spread over them.
3.Deep fry the potatoes until golden brown.
4.Retain one table spoon of the fried oil in the kadhai and keep aside the rest for future use.
5.Add some cumin (jeera) into the oil until they crackle.
6.Add the chopped onions and fry until dark brown.
7.Add the ground paste and stir fry for two minutes
8.Add the tomato puree, and all masala powders. Stir fry until the oil stands out.
9.Add the curds (beaten) in two batches so as to blend them into the gravy smoothly.
10.Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered. Cook on high flame until the gravy thickens, add salt.
11.Garnish with sliced onions and chopped coriander leaves.