Posted by mtwinkle on April 28, 2007
Heat a little oil and fry cloves, cinnamon, poppy seeds, coriander seeds, red chilies, 1/4 cup onion. When onion turns slightly brownish, add coconut and fry for sometime. Grind them.
Heat oil and fry remaining onions, ginger-garlic paste till they are slightly brownish. Add the tomato and fry till tomatoes become slightly tender. Now add and paste, fry till oil separates.
Add well beaten yogurt, salt and cook till it is completely done. Add chopped coriander and cook for another 1-2mins.
Heat oil and fry garlic, onion (whole if they are small, cut into big pieces if they are big). Fry till onions turn slightly brownish.
Add fenugreek seeds and fry for sometime. Add chili powder, turmeric and peeled baby potatoes(if potatoes are big, cut them into two).
Pour in coconut milk, red chilies, salt and tamarind extract/pulp. Close and cook till potatoes are done.
Serve hot with rotis/chapathis.
3-4 cloves garlic
1″ piece ginger
4 dry red chillies (deseeded)
1/2 cup curds
6-7 cashews broken
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
1/4 tsp. garam masala
3-4 pinches cinnamon-clove powder
salt to taste
Grind all ingredients together except oil. Heat oil, add paste, stir fry till oil separates. Add 1 cup water, bring to boil, simmer till thick.