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Author anubond101 Yield No Value
Published Sep 12, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Potatos Standing Time 25 Minutes
Description: Small evenly sized pieces of potatoes are nicely cooked in a tangy and delectable masala made with dry red chillies, few sticks of cinnamon, cloves, black pepper corns, cumin seeds, freshly ground coconut and onions which are lightly fried in very little oil until it gives a wonderful aroma and then ground into coarse paste. This is very refreshing and comforting dish that sparks your taste buds with a medley of flavours.


Ingredient Name Quantity Unit
Hing (asafoetida) Pinch
Garlic Cloves, Crushed 1 Teaspoons
Curry Leaves few Leaf
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Oil 2 Tablespoons
Onions, Chopped 1 Numbers
Freshly Ground Coconut 1 Tablespoons
Cumin Seeds 1/2 Teaspoons
Black Pepper Corns 1/4 Teaspoons
Cloves 2-3 Piece
Cinnamon Sticks 2-3 Piece
Dry Red Chillies 1 Numbers
Turmeric Powder 1/4 Teaspoons
Garam Masala Powder (optional) 1/2 Teaspoons
Red Chilli Powder 1 Teaspoons
Water As Needed
Kokum Water 3 Tablespoons
Coriander Leaves, Chopped 1 Bunch


1. Add little oil in a pan and fry dry red chilli, cinnamon, cloves, black pepper corns, cumin seeds, freshly ground coconut, and onions. Sauté until slightly golden in colour and blend in a blender to a coarse paste. Heat oil in a pan and when it gets hot, add mustard seeds, cumin seeds, curry leaves, crushed garlic, pinch of hing, turmeric, garam masala and red chilli powder. Mix all the spices well.
2.  Add the ambati masala (ground paste) and mix well. Cook this for a minute and then add potato pieces and sauté until they are nicely coated with the masala. Add water, cover the pan with a lid and cook on a slow flame until the potatoes are nicely cooked. Soak little kokum in water and add in the potato mixture and mix well. Cook this for few minutes and finally sprinkle some coriander leaves and switch off the flame.
Posted Sep 12, 2012

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