Potatoes with corn and curd
400 g desi ghee
150 g onion
1 1/2 tsp garlic paste
1 1/2 tsp ginger paste
8 whole red chillies
1 Tbsp white cumin seeds
1 Tbsp red chilli powder
1/2 tsp garam masala powder
600 g potatoes
150 g cabbage
1 tin sweet corn
1 green capsicum
80 g tomatoes
3/4 cup curd
Heat ghee in a sauce pan and saute onion with garlic and ginger paste.When it is light brown, add in spices and roast for 4-5 minutes.
Add potatoes. When they become tender, add the rest of the vegetables and curd.Cook till done
Potatoes with Paneer ( Thanksgiving )
1/2 kg potatoes
100 gm mashed potatoes
100 gm crumbled paneer
1 tsp red chilli powder salt to taste
1 tsp garam masala
1 1/2 tsp kasoori methi
3 Tbsp ghee
1 Tbsp butter
1 Tbsp cream
For the Onion Gravy:
200 gm onions
1/2 tsp garam masala
Salt to taste
1 tsp ghee
For the Tomato Gravy:
200 gm fresh tomato puree
Salt to taste
1 tsp ghee
2 medium potatoes (boiled, peeled and cubed)
1 onion (chopped)
1 green chilly
Handful of fresh coriander leaves
4 Tbsp fresh tamarind chutney
2 Tbsp hot mint chutney
1 lime
1 spring onion
A pinch of chaat masala
Salt to taste
For the Onion Gravy:
Heat some ghee in a pan and saute all the ingredients. The onions should be nice and glossy. Keep aside.
For the Tomato Gravy:
In another pan, heat some ghee and cook all the ingredients for a couple of minutes. Keep aside.
For the Potatoes:
Cut out the cores of the potatoes and deep fry the potatoes.
While the potatoes cool down make the filling. Mix the mashed potatoes and paneer together. This is the filling.
Stuff the fried potatoes with the filling and keep aside.
For the Final Preparation:
Cook the onion and tomato gravies in oil until the oil separates.
Add all the garama masala, chilli powder and kasoori methi. Mix. Cook for 1 minute.
Stir in the butter and the cream. Mix well.
Finally, add the potatoes and simmer for about 3-5 minutes.
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