This recipe was a try, I used the butter chicken ingredients to make this potato curry. I just replaced chicken with potato. It was rich, creamy and yummy curry.
Potato: 2 big
Onion: 1 big
Tomato: 3 medium sized
Ginger paste: 1tbsp
Garlic paste: 1tbsp
Garam Masala Powder: 1/2 tbsp
Kasmiri Chilli Powder: 2tbsp (as per taste)
Curd/ Yogurt: 8tbsp (not too sour)
Lemon Juice: 3-4tbsp
Coriander Leaves: needed
Bay leaves: 2
Star Aniseed: 1
Cinnamon 1" piece: 2
Cardamom Pods: 4
Method of Preparation
Peel and cut the potato into medium sized pieces.
Soak Cashew nuts in hot water for 15-20 minutes.
In a blender, add tomato, ginger, garlic paste, cashew nuts, yogurt, bay leaves, aniseed, cloves, cinnamon, cardamom and blend to a smooth paste.
Heat butter in a pan add chopped onion, when it slightly turns the color, add chilli powder and garam masala powder.
Stir and add the ground paste and salt to it. Stir well.
Add potato pieces and stir. If needed add enough water to get the potato pieces cooked.
Add lemon juice when the potato gets cooked. Be careful not to overcook the potatoes.
When potato is done and gravy becomes thick and creamy add chopped coriander leaves and switch off the flame.
Serve hot with chappathi/Roti.