Ingredients:
- Oil 1 Cup or as required
- Chote aalo (Baby potatoes) 750 gms (Potatoes are parboiled with ½ tsp salt)
- Oil ¼ Cup
- Darchini (Cinnamon sticks) 1-2
- Hari elaichi (Cardamom) 3-4
- Laung (Cloves) 6-7
- Tez paat (Bay leaf) 1
- Dahi (Yogurt) Fresh 1 & ½ Cups
- Kashmiri lal mirch powder (Kashmiri red chili powder) 2 tsp
- Adrak powder (Ginger powder) 1 tsp
- Saunf (Fennel seeds) roasted & ground 2 tsp
- Zeera (Cumin) Roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Pani (Water) 2 Cups or as required
- Kala zeera (Caraway seeds) ½ tsp
- Cheeni (Sugar) 1 tsp
- Garam masala powder (Whole spice powder) ½ tsp
- Hara dhania (Coriander) chopped 2 tbs
Directions:
In wok add oil and prick potatoes by using fork or tooth pick,fry potatoes until golden brown and set aside.
Remove excess oil,add whole spices and bay leaf,fry for 1 minute.
In yogurt,add kashmiri red chili powder,ginger powder,fennel seeds crushed,cumin,turmeric powder, salt and coriander powder and mix well.
Now add spiced yogurt,mix well and cook for 5 minutes or until oil separates.
Add water,fried potatoes and black cumin,mix well,cover and cook for 15-20 minutes or until potatoes are done.
Add sugar,whole spice powder,coriander and simmer for 1 minute.
Ajza:
- Oil 1 Cup or as required
- Chote aalo (Baby potatoes) 750 gms( Potatoes are parboiled with ½ tsp namak)
- Oil ¼ Cup
- Darchini (Cinnamon sticks) 1-2
- Hari elaichi (Cardamom) 3-4
- Laung (Cloves) 6-7
- Tez paat (Bay leaf) 1
- Dahi (Yogurt) Fresh 1 & ½ Cups
- Kashmiri lal mirch powder (Kashmiri red chili powder) 2 tsp
- Adrak powder (Ginger powder) 1 tsp
- Saunf (Fennel seeds) roasted & ground 2 tsp
- Zeera (Cumin) Roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Pani (Water) 2 Cups or as required
- Kala zeera (Caraway seeds) ½ tsp
- Cheeni (Sugar) 1 tsp
- Garam masala powder (Whole spice powder) ½ tsp
- Hara dhania (Coriander) chopped 2 tbs
Directions:
Karhai mein oil dal dein,aalo ko fork ya tooth pick sa prick ker dein aur aalo ko golden brown fry ker lein aur side per rakh dein.
Excess oil nikal dein,sabut garam masala aur tez paat dal ker 1 minute kliya fry ker lein.
Dahi mein kashmiri lal mirch powder,adrak powder,saunf,zeera,haldee powder,namak aur dhania powder dal ker ache tarhan mix ker lein.
Ab spiced dahi dal ker mix karein aur 5 minutes ya oil alag hunay tak paka lein.
Pani,fried aalo aur kala zeera dal ker ache tarhan mix ker lein,dhak ker 15-20 minutes ya aalo gul janay tak paka lein.
Cheeni,garam masala powder aur hara dhania dal ker 1 minute kliya dum per rakh dein.
