Potato – 4 (1/4 kg)
onion – 1 (chopped 1 cup)
curd – 1/2 cup
Red chilli powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Olive oil – 3 tbsp
Fennel seeds – 1 tsp
Curry leaf – 1 brig
cilantro , mint – a handful
salt – to taste.
Dry roast and grind:
Cinnamom – a bit
cumin – 1/2 tsp
fennel seed (sombu) – 1 tsp
cloves – 2
coriander seeds – 1 tbsp
Scrub and peel the potato skin. Wash and clean it.
Cut each potato into 4 – 6 big pieces.
Dry roast and grind the items given. This is the masala powder.
Mix curd, salt, Red chilly powder, turmeric , ginger garlic paste, prepared masala powder and marinate it for an hour or more.
Heat oil in a thick bottom vessel.
Fry the fennel seeds to red color.
Add the chopped onion, cilantro, mint leaf, curry leaf and fry for a while.
As the onion turns transparent , add the marinated potato mixture.
Stir well. Reduce the flame, cover it and cook with occasional stirring.
This roast should be cooked in very low flame.. Do not hasten the process, as it may char the dish.
If the curry starts sticking to the bottom, sprinkle little water and then cook it covered.
The masala will be slowly absorbed by the potato while the outer side becoming crispy.
Using a spatula gently check if the potatoes are done. Then check for salt .
Potato roast is ready!