Spicy Potato

                             Spicy Potato

A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish.

Preparation Time: 10 mins
Cooking Time: 11 mins
Makes 4 servings

Ingredients

For The Paste2 tbsp oil
1/2 cup sliced onions
2 tbsp grated dry coconut (kopra)
1 tbsp coriander (dhania) seeds
1/2 tbsp cumin seeds (jeera)
1/2 tbsp poppy seeds (khus-khus)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
4 to 5 peppercorns (kalimirch)
4 whole dry kashmiri red chillies
1 bayleaf (tejpatta)
4 garlic (lehsun) cloves

Other Ingredients2 cups boiled and peeled potatoes , cut into halves
1 tbsp ghee
salt to taste
1 cup fresh tomato pulp

For The Garnish2 tbsp finely chopped coriander (dhania)

Method 
For the paste

1. Heat 1 tbsp of oil on a non-stick tava (griddle), add the onions and dry coconut and cook on a medium flame for 2 minutes, while stirring occasionally.
2. Transfer the mixture into a plate and keep aside.
3. In the same non-stick tava (griddle), heat the remaining 1 tbsp of oil and add the coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon and peppercorns, mix well and sauté on a medium flame for 30 seconds.
4. Add the red chillies and sauté on a medium flame for another 30 seconds.
5. Add the bayleaf and sauté on a medium flame for 30 seconds.
6. Transfer the mixture in the same plate of onions and add the garlic cloves.
7. Blend the mixture in a mixer to a fine paste using little water. Keep aside.

How to proceed

1. Heat the ghee in a kadhai, add the potatoes and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
2. Add the prepared paste, tomato pulp, ¼ cup of water and a little more salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
3. Garnish with coriander and serve hot with rotis or parathas.