Aloo Bhuna

Method

1. 1

   For Masala: In a pan, add salt to taste, cumin seeds, coriander seeds, black peppercorns, black cardamom, green cardamom, cloves, dry kashmiri red chillies and dry roast it on medium flame or until the spices turn fragrant. Grind into a fine powder. Keep it aside

   Green CardamomClovesCoriander SeedsKashmiri Dry Red ChilliCuminBlack PeppercornsBlack Cardamom

2. 2

   For Gram Flour Mixture: In a pan, add ghee, once it's hot, add green chillies, gram flour and saute until the rawness is gone. Add carom seeds, prepared masala and mix well. Turn off the flame and keep aside for further use.

   Besan FlourAjwainGheeGreen Chilli

3. 3

   For Aloo Bhuna: Heat a pan, add oil, add bay leaf, black peppercorns, green cardamom let it crackle. Add onion and saute until it turns light brown.

   Sunflower OilGreen CardamomBay LeavesBlack PeppercornsOnion

4. 4

   Add coriander powder, turmeric powder and saute for a minute. Add tomato and cook for 2-3 minutes.

   TomatoCoriander PowderTurmeric Powder

5. 5

   Add curd, Kashmiri red chili powder, salt to taste and mix well.

   Beaten CurdKashmiri Red Chilli PowderSalt

6. 6

   Add baby potatoes, water and mix it well.

   Baby PotatoesWater

7. 7

   Cover and cook for 10 minutes on a medium flame. Stirring occasionally. Once the potatoes are 80% cooked, add prepared gram flour mixture and mix till the gravy starts to thicken. Finish it with some coriander leaves and ghee, and transfer it to a serving bowl. Garnish it with coriander sprig and chili oil. Serve hot with roti.

   Coriander LeavesCoriander Leaves