Ingredients:

15 small potatoes, boiled in salted water
1 large onion, finely chopped
3/4 cup thick curd
1Teak Leaf
1pinch of asafoetida
1tspredchilli powder
1/4tsp turmeric powder
1 tsp ginger garlic paste
1 teaspoon dry coriander seeds
1/2tsp cumin seeds
1 green cardamom
A small piece of cinnamon
4 cloves
8-10 cashew nuts
1/2tspkasoori methi
1 tsp sugar (optional)
5 tbsp oil
2 tbsps finely chopped green coriander
Salt, according to taste

Method:

Peel the boiled potatoes and pierce them with fork. Heat 2 tbsps of oil in a pan. Put boiled potatoes in it and fry them on medium flame till they become light golden color (fry). Put it in a plate. Grind the dry coriander seeds, cumin seeds, cardamom, cinnamon, cloves and cashew nuts in a mixer. Heat 3 tbsps of oil in the same pan.

Put a pinch of asafetida, teak leaves and chopped onions. Fry onion until it turns light brown, it will take approximately 1-2 minutes. Put ginger garlic paste and fry for 30 seconds. Put the spice powder (prepared earlier) and fry for 1 minute.

Take the curd and mix it well. Slowly put it in the mixture. Add turmeric powder and red chilli powder and mix it well. After the oil starts to separate, or cook for 2-3 minutes by running it continuously. Put potatoes, Kasuri methi, sugar and salt. Mix well and let it cook on low flame for 2 minutes. Put 3/4 cup water and keep boiling on medium flame.

When it starts boiling, cover the gravy and let it cook for 3-4 minutes on slow flame until the gravy starts to thicken. Turn off the gas and remove it in the serving bowl. Serve hot potato with green coriander and serve hot.

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