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Ingredient List can be found below.
Submerge the peeled Potatoes in cold water and add the dried Red Chillis to the water. Cover for a hour.
After a hour, Heat the Ghee until medium-hot; and in the meanwhile, set the Red Chillis aside and drain the Potatoes and dry thoroughly.
Add the Potatoes to the Clarified Butter. The aim is to half cook the Potatoes using the Confit technique: it will form a skin but it should not colour. This works best when your Potatoes are small and evenly sized. Fry for 20min turning half way if necessary.
If you are worried about the fat content, don't be! The Potatoes do not absorb the oil; they are instead just heated by it and slowly cooked.
After 20min, strain the Potatoes and set aside. Removed everything except 2tbsp of Clarified Butter (you can store it away for future reuse).
Blend the Red Chillis with 3tbsp of Water and set aside.
Heat the 2tbsp Clarified Butter on a medium heat. And when hot, add the Green Cardamom, Cloves, Cinnamon, Ginger Paste and Chilli Paste. Cook gently for 2min but do not burn!
Turn heat down to low and Add the Yogurt - quickly stirring in. Cook for 5min.
Once the fat begins to Separate, add Salt (according to taste), Turmeric, Jaggery, Bay Leaves and Potatoes. Mix thoroughly. Cover and cook on low heat until potatoes are cooked (approximately 10min to 15min).
This curry is not meant to have a profuse amount of "gravy" or "sauce"; Just enough to coat the Potatoes. That's the way we had it. However, if you want some sauce add some water to the dish (don't over dilute).
Add the Asafoetida and Milk Powder.
Transfer to a bowl. Garnish with chopped Coriander and Clarified Butter that is very hot.
Serve with Basmati Rice!