Potato Stew
Ingredients
1. Potatoes 8-10 medium cut into medium cubes, preferably take with high start content
2. Jeera - 1 tsp
3. Green Chilli - 3-4 slit
4. Ginger - julliene
5. Peanuts - 1/2 cup roasted and skin removed
6. Clarified butter (ghee) - 2 tbsp
7. Salt (to taste)
8. Yogurt
Method
1. Heat ghee in a wok
2. Add jeera, green chilli and half of ginger when ghee is hot
3. Add potatoes and continue sauting
4. When potato is partially cooked, add 1 cup water
5. Add salt and peanuts
6. Bring to boil adding water as required
7. Cook potatoes well and adjust salt as required; add water as needed
8. Serve with a dollop of yoghurt (or more) and quboos
9. Garnish with coriander
This is one of my favorites.
Alternatively, do it in a pressure cooker after sauting to expedite cooking.
TIP: Cook potatoes whilst boiling and DO NOT use par boiled potatoes.
Goes good as a "upvaas" dish for Maharashtrians. One of my mom's creations and my favorite. Less ingredients and quick.
