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Aloo Roganjosh


         

Ingredients

•4-5 medium sized potatoes cut into medium sized cubes
•1 tbsp olive oil/mustard oil
•Salt as per taste
•4 green cardamoms
•2 black cardamoms
•4 cloves
•1 tsp roasted fennel powder
•3 tsp ginger powder
•1 tsp chilli powder
•1/4 tsp garam masala
•1/4 tsp hing/asafoetida
•1/2 cup yoghurt, whisked well
•A pinch of turmeric


Marination

•Mix potato cubes, turmeric, garam masala, 1 tbsp yoghurt and salt. Marinate for 1 hour.


Process

•Add oil in a kadhai. Add green and black cardamoms and cloves. Let it splutter.
•Add the marinated potatoes. Fry for 3-4 minutes.
•Reduce the flame to medium.
•Mix hing/asafoetida in 2 tbsp water and add over the potatoes. Fry for another 2-3 mins.
•Add chilli powder and fry for another minute or so. Sprinkle a little of water so the masala doesn’t burn and stick to the bottom of the kadhai.
•Add fennel and ginger powder and fry for another 3-4 minutes. Sprinkle a little of water so the masala doesn’t burn and stick to the bottom of the kadhai.
•Add the whisked yoghurt and mix well. Fry for another 4-5 minutes on medium flame. Check for salt and adjust accordingly.
•Add 1-2 cups of water (as per the consistency of the gravy you want). Mix well and reduce the flame to low.
•Keep cooking until the potatoes are done and gravy is thickened a bit.

Serving

Enjoy with white rice, naan or rotis.





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