• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsSelenium, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Potato

  3. 6 Salt

  4. to taste Bay Leaf

  5. 2 Cooking Oil

  6. tbsp 4 Coriander Powder

  7. tsp 1 Cumin Seed Powder

  8. tsp 1/2 Garam Masala Powder

  9. tsp 1/2 Garlic

  10. clove

  11. 4 Ghee

  12. tbsp 2 Ginger

  13. 1/2 medium Onion

  14. number

  15. 2 Red Chili Powder

  16. tsp 1 1/2 Tomato Puree

  17. tbsp 1 Turmeric powder

  18. tsp 1/4 Water

  19. cup 1

Instructions Jump to Ingredients ↑

  1. Mix pinch of turmeric powder and salt to the potato pieces and shallow fry in a pan and keep it aside.

  2. Finely Chop 1.5 onions and keep it aside. Make a paste of the half onion, garlic and ginger and keep it aside.

  3. Heat 1 tbsp Ghee and all of the cooking oil in a frying pan. Add bay leaf and fry for 30 sec.

  4. Then add the chopped onions, and fry it till golden brown. Add the ginger-garlic-onion paste and fry for another 2 minutes.

  5. Add rest of the spices and the tomato puree less Garam masala powder. Fry in low heat till oil leaves the side of the pan.

  6. Add the fried potatoes and stir for another minute or so. Add water, sugar, salt, Garam masala powder, and ghee and bring it to boil.

  7. Cook it in low heat till the potatoes are properly cooked and the gravy is thick.

  8. Serve with paratha or luchi.


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