5 (250gm) small sized
3 onion – sliced finely
3 tbsp magaz (watermelon seeds)
1 tbsp khus khus (poppy seeds)
3 small tomatoes – chopped roughly
1” piece ginger – chopped
½ tsp jeera (cumin seeds)
½ tsp red chilli powder
½ garam masala
¼ tsp amchoor
1 ¼ tsp salt or to taste
3 tbsp oil
Peel and cut
potatoes into two equal halves. Deep fry on flame till
golden brown. Remove from oil and keep
sliced onions to a golden brown color. Remove frome oil
and grind the fried onions to a paste with a
little water if required. Keep onion paste aside.
and khus khus together in 2-3 tbsp water for 15 minutes.
Grind to a fine paste.
tomatoes, ginger and ½ cup water together in a pan.
Cover and cook till water dries up and the tomatoes
turn soft. Grind to a paste.
Heat 3 tbsp
oil. Add jeera. When it splutters, add red chilli
onion paste. Cook for 2 minutes on low flame.
tomato paste. Cook for 4-5 minutes on low flame till oil
paste, salt, garam masala and amchhor. Stir for 2
Add 1 cup
water. Boil. Add fried potatoes. Simmer on low heat for
5-7 minutes till potatoes are well cooked
and coated with masala.
hot garnished with chopped coriander and magaz.