Baby potatoes in Kolhapuri gravy
by Hetal Kamdar
Ingredients (1/2)
- 250 grams Baby potatoes
- 1/2 cup Fresh cream
- 1/4 cup Dry coconut grated
- 3-4 Whole dry Kashmiri chilies
- 1 inch Ginger piece
- 6-8 cloves garlic
- 1 tbsp poppy seeds
- 1 tbsp Sesame seeds
- OTHER INGREDIENTS FOR THE GRAVY-
- 2 cups finely chopped onions
- 1 1/2 cup Finely chopped tomatoes
- 2 tbsp Oil
Ingredients (2/2)
- Salt to taste
Step 1 of 8
Mix all ingredients and blend in a mixer to a smooth paste adding little water at a time and keep it aside.
Step 2 of 8
Heat the oil in a kadhai and add the onions and sauté till they turn translucent.
Step 3 of 8
Add the prepared paste and mix well and sauté on a medium flame for 3-5 minutes.
Step 4 of 8
Add the tomatoes and salt and mix well.
Step 5 of 8
Cook on a medium flame for another 5-7minutes or till the oil separates while stirring continuously.
Step 6 of 8
Boil 3 cups water in a broad pan and parboil all the baby potatoes with or without skin and keep it aside.
Step 7 of 8
Heat the oil in a kadhai and add the Kolhapuri dry paste and the gravy and sauté on a medium flame for 5 minutes.
Step 8 of 8
Add the semi boiled baby potatoes and ½ cup of water and salt.
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