-About 10 baby potatoes, peeled and boiled
1 tin Tomatoes chopped
1 Onion diced
Coriander (Small handfull)
2 tbsp Almonds
7-8 Mint leaves
Ginger small piece
1 tbsp Poppy seeds
2 tbsp Oil
1 Bay leaf
1 Cardamom pod
1 cup Water
½ tsp Turmeric
1 tsp Red chilli powder
½ tsp Garam masala
2 tsp Dhana jeera powder
1 tsp Salt (or to taste)
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Blend all the ingredients listed under Blend into a consistent texture.
Heat the oil in a saucepan and add the bay leaf and cardamom pod and turn the heat down to low. Pour in the puree blended earlier.
Add 1 cup of water. At this stage adjust the heat so the mixture is simmering gently.
Stir in the Turmeric, Red chilli powder, Garam masala and Dhana jeera powder. Put a lid on the saucepan and let it simmer for 15-20 mins.
Add the potatoes and simmer for a further 3-5 minutes.
This is optional, but if you wanted to add a sweet twist to the dish you can add pineapple slices on top.