Tangy Potatoes Recipes

Ingredients :

600g potatoes, small

100ml oil

20g onions, chopped

10g cumin (jeera) seeds

3g turmeric (haldi) powder

5g red chili powder

10g cumin (jeera) powder

30g cashewnuts paste (optional)

3g cloves (laung) powder

a pinch cinnamon (daalchini) powder

salt to taste

400g yoghurts

1. Peel the potatoes and soak in water.
2. Heat oil (1 tbsp) in a pan and sauté onions till brown.
3. Heat oil in a kadhai (wok), saute cumin seeds till they crackle, add turmeric powder, red chili powder and cumin powder along with water (1/2 cup).
4. Mix in all the remaining ingredients and cook for 5 minutes.
5. Add the peeled potatoes to the curry, seal the lid with dough.
6. Cook on low flame for 30-35 minutes.
7. Remove form heat, transfer to a serving dish and serve hot.

Serves 4 - 6

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