Recipe : Harkirat Uberoi
A simple preparation with least jhhannjhhat but awesum taste and finger licking experience.
Boil even sized potatoes, 8 nos (each under 50 grams each, these were large so I cut them into half before boiling)
The rest of recipe and timings and measures are shared for 400 grams of eight potatoes.
The rest of recipe and timings and measures are shared for 400 grams of eight potatoes.
Boiled them till they are nearly done, remove the skin and pierce them gently with a skewer, from all sides, well, but take care not to break them apart.
Heat, about 250 grams of mustard oil, smoke it with a couple of cloves, and then cool, heat again considerably and then fry the potatoes in it till they are done, crisp on the outside, and evenly colored. it will leave them crunchy hard outside but juicy soft inside as the oil goes in and cooks them as also the steam keeps them soft within.
Heat, about 250 grams of mustard oil, smoke it with a couple of cloves, and then cool, heat again considerably and then fry the potatoes in it till they are done, crisp on the outside, and evenly colored. it will leave them crunchy hard outside but juicy soft inside as the oil goes in and cooks them as also the steam keeps them soft within.
To prepare gravy, heat some of the same oil (50 grams, strained) and add 4-5 whole green cardamom, and 3-4 bayleaf, added about 200 grams of onion puree and allowed to cook till light golden.
Made a mix of green cardamom powder (10 grams) cinnamon powder (10 grams) black pepper powder (10 grams) cumin powder (30 grams) Kashmiri mirch powder (10 grams) Saunf powder (10 grams) Coriander powder (20 grams), and reduced the flame and added this spice blend, stir vigorously and do not let it burn, within a minute add about 500 grams of beaten yoghurt, salt and gently allow to mix and simmer for a couple of minutes.
Add the potatoes. and then bring the gravy to a boil, reduce flame and add 2 cups of water or just about enough to cover the potatoes in the pan.
Let the sauce simmer and thicken, adjust seasoning and serve garnished with fresh coriander.
You can follow Harkirat on his social media handles -
Twitter @khulamunh
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Facebook Page - https://www.facebook.com/GastronomiqueLAffaire/
Let the sauce simmer and thicken, adjust seasoning and serve garnished with fresh coriander.
You can follow Harkirat on his social media handles -
Twitter @khulamunh
Instagram @khulamunh
Facebook Page - https://www.facebook.com/GastronomiqueLAffaire/
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