INGREDIENTS
- 900 g baby potatoes
- 1 tsp Knorr® Paneer Butter Masala
- 1 1/2 tbsp ghee
- 4 tbsp tomato puree
- 140 ml yogurt/ dahi
- 1 green pepper/ capsicum; sliced
- oil for deep-frying
- salt to taste
- For the paste:
- 2 tbsp ginger and garlic paste
- 2 tbsp cashew nuts
- 1 tsp cumin seeds
- 2 dry red chilies
- pinch of ground mace
- pinch of ground nutmeg
METHOD
- Peel the potatoes, prick them with a fork and soak in water with salt to taste for 15 minutes.
- After drying the potatoes on a kitchen towel, deep-fry until golden brown. Drain and set aside.
- Heat the ½ tbsp of ghee in a non-stick, heavy bottomed pan and sauté the 2 tablespoons of ginger and garlic paste, cashew nuts and spices until cooked.
- Grind all the ingredients for the paste along with 1 cup of water to get a smooth consistency.
- Heat a non-stick pan with 1 tbsp of ghee and stir in the tomato purée, yogurt/ dahi and salt. Add potatoes, paste, 2 cups of water and Knorr® Paneer Butter Masala. Stir over a low heat for 5 minutes. Add the sliced green pepper/ capsicum and cook for another 3-4 minutes. Garnish with some fresh coriander leaves and serve with rice or pooris.
Preparation time30 minutes
Cooking time30 minutes
0 comments :
Post a Comment