Vegetable Biryani (Tehri)
July 2, 2019
Navratan Korma
July 2, 2019INDIAN CHOLE ALOO TIKKI
INGREDIENTS
- Two potatoes
- One tablespoon cornstarch
- One teaspoon ground ginger
- One teaspoon ground cumin
- Salt & freshly ground black pepper to taste
- One (1/2 inch) piece fresh ginger, grated
- One teaspoon ground turmeric
- 3 1/2 tablespoons vegetable oil, divided
- One teaspoon cayenne pepper
- One tablespoon chopped fresh cilantro
- 1/2 teaspoon black peppercorns
- Two whole cloves
- One teaspoon tomato paste
- One teaspoon water
- One tomato, chopped
- Two teaspoons curry powder
- Two small dried chile peppers (optional)
- One teaspoon cumin seeds
- Two cloves garlic, grated
- Two bay leaves
- One onion, chopped
- One (15 ounces) can garbanzo beans, drained
- One tablespoon cilantro leaves
- Add all ingredients to list
DIRECTIONS
STEP 1
Place potatoes into a big pot and cover with salted water; bring to a boil. Reduce heat to medium-low until tender, about 20 minutes. Drain and peel. Place boiled potatoes into a bowl and add cornstarch, salt, ginger, cilantro, cumin, cayenne, and pepper. Mash all those ingredients together with a fork. Take little vegetable oil in your hands with and divide the potato mixture into four equal portions. Pat each piece into a 1/3-inch potato patty.
STEP 2
Heat one tablespoon Sona Sikka vegetable oil in a frying pan over medium heat. Fry potato cubes until golden, about three mins both side. Remove from heat and keep warm. Grind cloves & peppercorns with a mortar & pestle.
Place potatoes into a big pot and cover with salted water; bring to a boil. Reduce heat to medium-low until tender, about 20 minutes. Drain and peel. Place boiled potatoes into a bowl and add cornstarch, salt, ginger, cilantro, cumin, cayenne, and pepper. Mash all those ingredients together with a fork. Take little vegetable oil in your hands with and divide the potato mixture into four equal portions. Pat each piece into a 1/3-inch potato patty.
STEP 2
Heat one tablespoon Sona Sikka vegetable oil in a frying pan over medium heat. Fry potato cubes until golden, about three mins both side. Remove from heat and keep warm. Grind cloves & peppercorns with a mortar & pestle.
STEP 3
Heat the remaining two tablespoon vegetable oil in a frying pan over medium-high heat. Stir in red chile, bay leaves, peppers, cumin. Add ginger, onion, and garlic. Cook and mix till onion are golden about five minutes. Add pepper-clove mixture, curry powder, and turmeric.
STEP 4
Mix the tomato paste and add the concentrated tomato paste into the Frying Pan. Cook over low heat, about five minutes until the tomato has softened. Mix chickpeas & boil over low heat for 10 mins. Spoon chickpea sauce over the potato cubes and sprinkle with coriander leaves.
Heat the remaining two tablespoon vegetable oil in a frying pan over medium-high heat. Stir in red chile, bay leaves, peppers, cumin. Add ginger, onion, and garlic. Cook and mix till onion are golden about five minutes. Add pepper-clove mixture, curry powder, and turmeric.
STEP 4
Mix the tomato paste and add the concentrated tomato paste into the Frying Pan. Cook over low heat, about five minutes until the tomato has softened. Mix chickpeas & boil over low heat for 10 mins. Spoon chickpea sauce over the potato cubes and sprinkle with coriander leaves.