Ingredients:-
10 small potatoes
2 medium red onions
1 tsp.ginger paste
1 tsp.garlic paste
4 tsp.chopped almonds
3 cloves
4 green cardamoms
1 stick of cinnamon
1 tsp.cumin seeds
1 tsp.turmeric
3/4 cup tomato puree
1 cup coconut milk
1 tsp.fennel powder
1 tsp.garam masala
oil as needed
1 tsp.raisins
chopped fresh coriander for garnish
salt to taste
sugar to taste
Preparation:
Boil potatoes till they are half cook,peel them and pierce them with a fork in multiple places and shallow fry in 1 tsp.of oil till golden brown on medium heat & keep aside.
Cut the Onions in half and slice thinly in half moons.
Heat 1 tsp. oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. After 30 seconds add the sliced Onions and fry them till they are glazed and slightly brown.
Add the ginger garlic paste to it. Stir it for about 2 minutes and add the potatoes, Turmeric and salt,& Fry at medium heat till the oil separates on the sides. Add the Almonds and Tomato Puree and cook for some more time, till all the puree coats the potatoes and the oil separates.
Add the Coconut Milk,Fennel powder, Sugar,Raisins& Garam Masala & 3/4 cup of water and cover tightly and cook at low heat till the potatoes are fork tender. If there is any more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes and little bit more.Garnish with fresh chopped coriander leaves.
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