July is almost over, how time flies! I keep telling myself I need to cook a dish with potatoes from the beginning of the month but keep procrastinating and now it's almost over! Hope the link is still up! I saw this dish recently on my Google page and quickly bookmark it for cooking because it looks simple and delicious!
I made mine with thicker gravy…tasty with a tanginess from yoghurt!
Let's get cooking!
|Fry onions until soft and slightly browned|
|Put into blender with the paste ingredients to blend|
|Fry chicken and potatoes with curry powder|
|Add blended paste|
|Simmer till gravy is reduced|
Recipe adapted from foodaholic
2 medium onions, sliced
4 cloves garlic
1/2 inch piece ginger, peeled
3 big potatoes, peeled and cut into cubes
1/2 kg chicken/lamb cut ups - I used chicken breasts
1 cup yogurt
2 ripe tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon red chilli powder
1/2 teaspoon turmeric
2 black cardamoms - omitted since I don't have this
Seeds from 3-4 green cardamoms, crushed
1/4 cup vegetable oil or ghee
Garam masala for seasoning
Fresh coriander and green chillies for garnishing
1 tbsp curry powder - my addition
Heat oil in a deep pan over medium heat. Add onions and fry till golden brown. Don’t let the onions go too dark or that will ruin the colour and taste of the curry.
Remove the onions from oil. Add fried onions, garlic, ginger, yogurt and tomatoes to the food processor or electric blender. Make a smooth paste.
Add meat and potatoes to the oil. Fry till meat changes colour. Add all the dry spices and sauté for 2 minutes.
Add the masala paste. Keep cooking without lid till the masala changes colour and oil separates.
Add enough water to cover the ingredients in the pan. Reduce heat, cover the pan and let the stew simmer till potatoes and meat are done. ( 35-40 minutes for chicken and 45-60 minutes for lamb)
If the gravy gets too reduced by the time meat and potatoes are done, add another cup or two of water or as much gravy you require.
Let simmer another 4-5 minutes. Season with garam masala. Garnish with fresh coriander and green chillies.
Serve hot with Pulao or roti/naan or slices of toasted bread.