Batata Musallam is a delightful combination of potatoes with creamy tomato based gravy with some flavorful spices, fresh cream and nut paste. This curry has a rich texture and mouth watering flavor. Goes very well with paratha.
- Potatoes - 4-5 cut into halves or you can use baby potatoes
- Mustard oil - 3 tsp
- Green chillies - 2-3 (chopped)
- Turmeric powder - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Onions - 1 cup (finely chopped)
- Ginger garlic paste - 1 tsp
- Salt to taste
- Kasuri methi - 1/2 tsp
- Fresh cream - 2 tsp
- Coriander leaves
- Raisin (optional)
For the masala paste
- Tomatoes - 3-4 roughly chopped
- Dry red chillies - 2
- Soaked cashew and almonds
- Turmeric powder 1/2 tsp
- Kashmiri red chilli powder 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Garam masala powder 1 tsp
Process:
1. For the masala paste, grind all the mentioned ingredients to a smooth paste, keep aside.
2. Deep fry the potatoes in hot oil until light brown and keep aside.
3. Heat oil in the same pan and add cumin sees, onions and sauté for 2-3 minutes. Add chopped green chillies and ginger garlic paste and sauté for few seconds.
4. Now add the prepared masala paste, mix everything and cook for 2 minutes on low medium heat stirring occasionally.
5. Add fried potatoes, salt to taste, karuri methi and 1 cup of hot water. Mix well, cover and cook for 2-3 minutes on low heat.
6. Add raisins, fresh cream and coriander leaves and cook for a minute. You can add one tsp of ghee on top to finish with (optional)
P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe
