Producer: Priyanka Das Editor: Manuj Yadav
1 1/2 cups peeled baby potatoes 3 tbsp oil 1/2 tsp cumin seeds 1/2 cup finely chopped onions 1 tbsp ginger-garlic paste Salt to taste 2 tbsp fresh cream For the masala paste: 1 1/2 cups roughly chopped tomatoes 2 soaked dry Kashmiri red chillies 1 tbsp almonds, soaked and peeled 1 tbsp soaked cashew nuts 1/2 tsp turmeric powder 1/2 tbsp red chilli powder 1 tsp cumin seeds powder 1 tsp coriander powder 1/2 tsp garam masala
First, deep fry the peeled baby potatoes in hot oil until light golden brown in colour. Drain well and keep aside.
Heat oil in a deep pan, add cumin seeds and onions, sauté on medium flame for 2 minutes.
Next, add the ginger-garlic paste and sauté for few seconds.
Now, add the prepared masala paste and cook on medium flame for 2 minutes, while stirring occasionally.
Add the deep fried baby potatoes, salt to taste, kasuri methi, 1 cup hot water and mix well.
Add 2 tbsp fresh cream, mix well and cook on medium flame for 2 to 3 minutes.
Serve the batata musallam hot, garnished with melted butter, fresh cream and coriander.