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photo by Sheila Kaul Moza
Boil and peel the potato
Take a toothpickand make few holes in them all over for the masala to go in
Then deep fry these till golden brown and take out.
In a kadhai(Large pan) take two spoons oil.
Put cumin, hing, cardamom and bay leaf with a a packet of tomato puree and let it cook for 2 to 3 minutes.
Add the Kashmiri Mirch powder, Fennel powder (Sauf). Sonth powder (Adrak powder) to the mix
Salt to taste. and cook the mixture for couple of minutes.
Add a glass of water and when it boils slip in the potato one by one.
Cover with a lid and let it cook on slow fire for 30 min so that the masala goes in.