FRIED POTATO GRAVY

This is the result of the cooking experiment I did recently. I used many ingredients just to see how they taste together. The end product was really good and surpassed my expectations.

Serves: 4
Ingredients

3 medium potatoes peeled and cut into cubes
1 tomato roughly cut
1 onion roughly cut
1 tbsp sesame seeds (til)
1 tbsp fennel seeds (sounf)
2 red chillies
2 tbsp oil
½ tsp cumin seeds
A pinch of asafoetida
1 ½ tbsp gram flour (besan)
2 tbsp coconut paste
½ cup yoghurt
½ tbsp garlic paste
½ tbsp ginger paste
2 tbsp coriander powder
¼ tsp turmeric powder
¾ tsp red chilli powder
¾ tsp garam masala
Salt
2 tbsp chopped coriander leaves


Method

First heat a pan and roast the sesame seeds. Close a lid otherwise they will sputter out. Once done, set aside in a bowl. Then roast the red chillies. When they have cooled down, deseed them and add them to the bowl. Now grind the fennel seeds, cut pieces of onion and tomato, and the roasted sesame seeds and red chillies into a fine paste and set aside.

Then heat oil in a frying pan on medium heat and fry the potatoes till they are slightly golden in colour. Remove on a tissue paper to absorb the excess oil.

Then heat oil in a pan and add cumin seeds, asafoetida and gram flour. Mix well. Then add garlic and ginger paste and sauté for some time. Then add the grounded paste, turmeric powder, red chilli powder, coriander powder and salt. Mix well and cook for about a minute. Now add yoghurt, coconut paste, garam masala powder, coriander leaves and about 2 cups of water and bring to a boil. When it has started boiling, add the potatoes and mix well. Cook for 2 minutes on medium heat, then reduce the heat, close a lid and let it cook for about 10 minutes. Serve hot with chapathi.