Preparation time 10 minutes
Cooking time 15-20 minutes
Serve 2
Ingredients
For Ginger Garlic Paste
1 inch Ginger (peeled & slice)
2-3 Garlic cloves,(optional)
1 Green chili, broken into half,
For Aloo Mirch Masala
1 ½ tbsp Oil,
½ tsp Cumin seeds,
¼ tsp Fenugreek seeds,
A pinch of Onion seeds,
Prepared Ginger Garlic Paste,
6-7 Bhavnagri mirchi, slit into half,
Salt to taste,
1 large Tomato, dice,
2 tbsp Water,
Prepared Curd Mixture,
3-4 large Potatoes (boiled, peeled & cut into ¼)
Little water,
1 tbsp Coriander leaves, chopped,
½ tsp Ghee (for finishing)
For Curd Mixture
⅓ cup Curd, beaten,
¼ tsp Turmeric powder,
½ tsp Degi red chili powder,
½ tbsp Coriander powder,
A pinch of asafoetida,
For Garnish
Coriander sprig,
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Process
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic cloves, green chili and grind into a coarse paste.
Keep aside for further use.
For Curd Mixture
In a bowl, add curd, turmeric powder, degi red chili powder, coriander powder, asafoetida and mix well.
Keep aside for further use.
For Aloo Mirch Masala
In a heavy bottom pan or kadai, add oil, once it’s hot, add cumin seeds, fenugreek seeds, onion seeds and let it splutter.
Add ginger garlic paste and saute for a minute.
Add bhavnagri chillies, salt to taste and sear it well for 2-3 minutes.
Add tomato and saute. Add some water and let it cook well.
Add prepared curd mixture and saute it well. Add potatoes and mix.
Sprinkle some water, cover it with a lid and cook it for 6-7 minutes.
Finish it with coriander leaves and ghee.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.
(Recipe by chef Ranveer Brar)
