This dish is a great weekend option as you’ll need a bit of time but it’s oh so worth it.
Ingredients
6 dried red chillies, seeds removed
4 large red potatoes, peeled and chopped into even bit-sized pieces
4 green cardamom pods
6-8 black peppercorns
4 cloves
¼ cinnamon stick
1 tbsp coriander seeds
2 tbsp fennel seeds
oil of choice
4 brown onions, thinly sliced
4 garlic cloves, grated
300g natural yoghurt
1 tsp salt
1 tsp kashmiri chilli powder
Method
– Cover the dried red chillies in 150ml of boiling water and set aside.
– Place the potatoes in a pan and cover in water. Bring them to a boil and cook 5-7 minutes. Drain and set aside.
– In a pan, add the green cardamom pods, black peppercorns, cloves, cinnamon stick, coriander seeds, and fennel seeds. Dry roast on medium heat for 2-3 minutes until smokey. Transfer to a pestle and mortar and grind to a rough powder.
– Add 4 tbsp of oil to a hot pan. Add the onions and cook for 8 minutes until golden. Add the grated garlic and cook for 1 minute.
– Add 3 tbsp of oil to another pan. Add the potatoes and fry until golden. Transfer to some kitchen roll to remove any excess oil.
– Add the soaked chillies and their water to a blender and blitz until smooth. Transfer to a bowl. Add the natural yoghurt, salt, kashmiri chilli powder, dry-roasted spices, and 100ml water. Mix well.
– Take the onions off the heat and add the yoghurt spice mix. Continuously stir to prevent any splitting. Turn the heat back on and cook for 2 minutes while continuously stirring.
– Add the potatoes and mix well. Cover and cook on low heat for 10 minutes.
– Transfer to a serving bowl and enjoy with some piping hot naan.