Potato curry recipe with skin like a sweet shop Which can be served with kichuri, paratha, roti, luchi. I wrote the recipe.
Ingredients:
Potatoes – 500 grams (7-8 hours)
Chickpeas – 1/4 cup
Salt – as per taste
Sugar – 1 tbsp or as per taste
Kashmiri Chilli Powder -1 tbsp
Cumin powder – 1 tsp
1 green chilli (chopped)
Mustard oil – 2 tbsp
for boils
Bay leaf-1
Dry Chilli-2
Whole cumin seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Method:
Wash the potatoes thoroughly. As it will be cooked with the peel, soak it in water for a while and then wash it well before cutting. Then cut into small pieces and wash once again.
On the other hand, it is better to wash the chickpeas and soak them for 30 minutes, then boil them in a cooker with salt and little water. It will be cooked in such a way that it will not melt completely, but it will be cooked.
In a pan add mustard oil and add all the things mentioned above for boiling. When the aroma comes out, add the ginger batter and shake the potato a little.
Then fry the potato with salt and turmeric and add raw chillies, Kashmiri chilli powder, cumin powder and shake the boiled dal along with water.
With a little more water (as much as needed to boil the potatoes) I cooked the potatoes on low heat until they were cooked.
When the potato is boiled, add sugar according to taste and it is ready, turn it off when there is a little broth, the broth will dry up and become smooth after a while . Potato curry recipe is served with luchi, paratha, kichuri, roti.
