Ingredients

The following ingredients have 4 Servings
  • 7 baby potatoes
  • 4 tablespoons yogurt (preferably use hung curd)
  • 1 teaspoon kasuri methi
  • 2 teaspoons ginger-garlic paste
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon red chili powder
  • salt (to taste)
  • 2 teaspoon oil
  • 3 cloves
  • 3 cardamom
  • 1 onion (medium)
  • 2 to matoes (pureed to fine paste)
  • ½ cup tomato puree
  • 8-10 mint leaves (chopped)
  • ¼ teaspoon paprika powder
  • ½ teaspoon pav bhaji masala
  • ½ teaspoon sugar
  • 1.5 cups water
  • salt (to taste)

Instruction

  • Boil the small potatoes in a pressure cooker or in a pan/microwave.
  • Prick the potatoes with fork all over.
  • Add all the ingredients listed under "to marinate" to the potatoes.
  • Mix and keep in the refrigerator for at least 2 hours.
  • Heat oil in a pan, once hot add cardamom and cloves. Saute for a minute and add the chopped onions.
  • Fry the onions till they are translucent and raw smell goes away.
  • Once the onions are done add the fresh tomatoes paste and tomato puree. Cook for 7-8 minutes till raw smell goes away.
  • Add the chopped mint leaves, paprika powder and give a good mix. Also add the salt.
  • Now add water and let it come to a boil. Then add the marinated potatoes, mix and cover the curry and let it simmer for 10 minutes on medium-low flame.
  • Finally add the pav bhaji masala and switch off the flame.
  • Garnish with coriander leaves and serve hot with rice or any Indian bread.