A creamy and delicious potato curry that traditionally requires potatoes to be fried and slow cooked in creamy sauce. This recipe is a little healthier option and a crowd pleaser!
Vegetarian
Serving Size : 8
Prep ⏰: 20 mins | Cook ⏰ : 20 mins
Ingredients
5-6 large potatoes, chopped (or 14-16 baby potatoes)
2 tbsp tomato puree
2 large onions
1 tbsp ginger
2 tbsp coriander powder
1 tbsp turmeric powder
2 tbsp garam masala
2 tbsp cashews
1.5 cups curd
7-8 byagdi chillies
1/2 tsp asafetida
2 tbsp oil
salt to taste
coriander leaves for garnish
Instructions
Soak chillies in warm water for 30 mins. Blend it and add the chillies paste to curd, mix well and set it aside.
In a pan, add 1/2 tsp oil and toast cashews, onions, ginger for 2-3 mins or till onions golden brown. Blend the mixture to a paste and set it aside.
In a bowl add the chopped potatoes, spray some oil , sprinkle some salt and turmeric and mix well. Place in airfryer at 375 F for 8-10 or till potatoes are golden brown. Adjust timing if using baby potatoes.
In a large pan, heat rest of the oil. Add asafetida, coriander powder, turmeric powder and tomato puree.
Sauté for 2-3 mins and add the onions-cashews paste and cook for 4-5 mins. Add the chilli-curd mixture.
Cook the mixture for 3-4 mins covered and then add salt to taste and the airfried potatoes and mix well.
Cook for 2-3 minutes and add garam masala. Cook the mixture 1-2 minutes , garnish with coriander leaves and serve hot with roti/naan or rice! Enjoy !
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