Things You'll Need:
- 2 lbs. baby potatoes, sliced
- Vegetable oil or ghee
- 2 garlic cloves
- Ginger, ground or ½-inch piece, minced
- 1 ½ tsp. cumin seeds
- 2 whole cardamoms, green
- 2 whole cloves
- Cinnamon, ground or ½ inch stick
- 1 bay leaf
- 1 medium onion, diced
- Tomato puree
- 2 tbsp. cream
- Salt
- ½ tsp. cayenne or red pepper
- ½ tsp. turmeric
- ½ tsp. black pepper
- 1 tsp. ground coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. garam masala
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Step 1
Clean and peel the potatoes, then deep fry them in oil until they get tender. Set the potatoes to the side.
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Step 2
Put the garlic and ginger in the food processor to make a paste.
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Step 3
Sauté cumin seeds, cardamoms, cloves, cinnamon, bay leaves and onions until golden brown.
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Step 4
Add the tomato puree to the sautéed mix from Step 3 and cook on low heat for 5 minutes. You can use canned puree or put plum tomatoes in the food processor to make your own.
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Step 5
Make a sauce by stirring in cream, salt, tumeric, cayenne, black pepper, coriander, cumin and ½ tsp. garma masala. Mix in your paste from Step 2 and let this cook another five minutes. Then add about 2 tbsp. water.
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Step 6
Put the potatoes in the sauce. Cover the pot and bring it to a boil. When the sauce boils, turn the heat to low and cook for 20 minutes.
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Step 7
Top with the remaining garam masala and 1 tsp. cumin seeds.
