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Ingredient List can be found below.
Add Potatoes and cold water to a Pan. Bring to Boil and simmer for 5min.
Meanwhile, whilst Potatoes are simmering, add the Chilli Powder to a bowl followed by 750ml of cold Water. Set Aside.
After 5min of simmering, drain the Potatoes and let cool. Peel the Potatoes taking care to not rough them up too much.
Next, heat the Oil on low and, once oil is heated, add the Potatoes. Fry on low for 40min until golden in colour (turning half way if necessary).
Whilst the Potatoes are frying, add the Clarified Butter to a pan and melt on medium heat.
Add the Green & Black Cardamom, Cinnamon Stick and Cloves and fry for 1min.
Next, add the Fennel Powder, Coriander Seed Powder and Ginger Paste and stir fry for 1min.
Next, add the Chilli Water and Yogurt and bring to a boil on high heat stirring regularly.
Whilst the liquid is coming to a Boil, drain the Potatoes and use plenty of Kitchen Paper to soak up excess oil.
Once the liquid is boiling add the Potatoes, Turmeric and season with Salt to taste. Turn the heat to low, cover the saucepan and cook for 10min. The Potatoes should be completely cooked at the end (Note: authentically, the sauce is a thin sauce. Though it detracts from the authenticity of the dish, if you or your guests prefer thicker sauces then add a 2 to 4 tbsp of Cashew Nut Powder).
Serve with Rice - garnish with fresh Coriander is optional.