A Lucknowi dish of crispy potatoes in minty gravy from ” thali” by Maunika Gowardhan. You can use regular potatoes if you prefer.
Ingredients
- For the green chutney:
- 50 g cashew nuts
- 75 g fresh mint leaves
- 50 g coriander and stems leaves
- 5 cm ginger root roughly chopped
- 1 green bird’s-eye chilli
- Pinch of sugar
- 150 ml water
- For the potatoes:
- 4 tbsp vegetable oil
- 800 g new potatoes peeled and halved if large
- 1 heaped tsp coarsely ground cumin seeds
- 150 g white onions thinly sliced
- 3 tbsp Greek yogurt whisked
- 2 tsp ground coriander
- ½ tsp mild chilli powder
- 250 ml water
- a Pinch garam masala
- 1 tbsp chopped coriander to garnish
- 1 tbsp chopped fresh mint to garnish
- 1 tsp ginger sliced into matchsticks, to garnish
- 1 tbsp chopped fresh mint to garnish
- 1 tsp ginger sliced into matchsticks, to garnish
Servings:
Instructions
- Prepare the green chutney. Put all the chutney ingredients into a blender and blitz to a smooth, fine paste; then set aside.
- Heat three tablespoons of the oil in a heavy-based, non-stick saucepan, or kadhai, over a medium heat and add the potatoes. Fry for 18-20 minutes, stirring often as they begin to brown and cook. Now, put the lid on and cook for a further seven to eight minutes, stirring halfway through.
- Transfer the potatoes onto a plate lined with kitchen paper to soak up excess oil, and then add the remaining tablespoon of oil to the pan, still over a medium heat.
- Add the coarsely crushed cumin seeds and fry for a few seconds, then add the sliced onions and fry, stirring well, for eight to 10 minutes until they begin to brown. Now, add the green chutney and stir well. Fry for two to three minutes more until the moisture begins to evaporate.
- Take the pan off the heat and add the yogurt, a little at a time, stirring well, along with the ground coriander and the chilli powder. Return the pan to a low heat and simmer for one minute.
- Add the water and continue to simmer for a further two minutes, then add garam masala, fried potatoes and salt to taste. Turn off the heat and garnish with fresh coriander, mint and ginger matchsticks. Serve warm with spiced rice or naan.
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