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Ingredients Method

Ingredients
  

  • 500 grams baby potatoes approximately 18 baby potatoes
  • 1 cup thick yogurt
  • 1 ” piece ginger
  • 3 green chillies
  • 1-2 garlic cloves
  • ¾ teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 tablespoon oil
  • 1 tablespoon ghee
  • Salt to taste
  • Chopped coriander for garnish

Method
 

  1. Select equal sized potatoes and give them a proper wash.
  2. In a pressure cooker, partially cook the potatoes. 1-2 whistles.
  3. Skin and cut the potatoes into halves.
  4. Grind the ginger, garlic and green chili to a paste.
  5. To prepare the marinade for the potatoes, put the yogurt in a large bowl and whisk it well.
  6. Add the ginger+garlic+green chilli paste, chilli powder, turmeric powder and salt and mix well.
  7. Now add the cooked and halved potatoes to the yogurt mixture.
  8. Allow the potatoes to marinade for at least an hour.
  9. Warm the oil and ghee in a shallow pan and on a low flame fry the potatoes until golden brown.
  10. Add a teaspoon of oil if needed. Access oil can be removed after the potatoes are cooked.
  11. Serve hot with puri, rotli or flat bread of your choice….