Batata Musallam

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. 

Ingredients:

1. Potatoes - 4-5 cut into halves or you can use baby potatoes
2. Mustard oil - 3 tsp 
3. Green chillies - 2-3 (chopped) 
4. Turmeric powder - 1/2 tsp 
5. Cumin seeds - 1/2 tsp
6. Onions - 1 cup (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt to taste
9. Kasuri methi - 1/2 tsp
10. Fresh cream - 2 tsp
11. Coriander leaves
12. Raisin (optional)

For the masala paste

1. Tomatoes - 3-4 roughly chopped
2. Dry red chillies - 2
3. Soaked cashew and almonds 
4. Turmeric powder 1/2 tsp
5. Kashmiri red chilli powder 1 tsp
6. Cumin powder 1 tsp
7. Coriander powder 1 tsp
8. 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

Baby potato in mango curry || Aamras wale Aloo

This super delicious Khatte meethe mango recipe is inspired by Master Chef Kunal Kapoor. So presenting my version of Khatte Meethe aamras wale aloo with baby potatoes.  

Ingredients

1. Baby potatoes - 500 gram
2. Asafoetida (Heeng) - 1/2 tsp
3. Dry red chilli - 1
4. Curry leaves 
5. Fenugreek seeds / Meethi dana - 1 tsp
6. Saunf / funnel seeds - 1 tsp
7. Ginger - chopped 1 tsp
8. Salt to taste
9. Nigella seeds / Kalonji
10. Green chilli - 2
11. Turmeric powder - 1 tsp
12. Chilli powder - 1 tsp
13. Mango puree - 1 cup
14. Raw mango - 1/2 cup (cut into small pieces)
15. Onion - 1 small (chopped)
16. Ghee - 2 tsp
17. Kashmiri chilli powder - 1/2 tsp

Process

1. The main thing of this recipe is the flavor, that will come alive when there is a balance between sweet and sour, so taste the curry and if you think that it needs more sweetness, you can add some sugar and if it needs more sourness you can add more raw mango pieces or you can use amchur powder also.

2. Heat a pan and drizzle oil, sprinkle heeng, red dry chilli, methi, kalonji and funnel seeds. Stir well and add chopped ginger. Add onion and raw mango pieces. Cook them for few minutes and add boiled baby potatoes. Add little salt and cook for 2-3 minutes on medium flame.

3. Now add powder spices, turmeric, red chilli powder and give a quick toss. Add freshly made mango puree and let it cook till the curry thickens. Sprinkle little water and bring it to boil and simmer for 2 minutes. 

4. Here at this stage, check the taste and adjust the seasoning. 

5. In another small pan heat ghee and add kashmiri chilli powder and then immediately add it on the potatoes. Mix this tempering of ghee and chillies nicely with the curry and remove it from flame. Serve hot with roti or parathas.