Continuing with the potato fest from our home, here's a spicy potato gravy made with freshly ground aromatic whole spices and a smooth chickpea batter. This is a slight variation of the dish my grandma used to make.
Every once in a while, it's nice to turn up the volume of spices in classic dishes to make them bolder and different. So I just tried this to spice up a monotonous evening and get some brownie points from the husband.
Ingredients (serves 4-5):
Makes a lovely side for rotis and pooris.
Every once in a while, it's nice to turn up the volume of spices in classic dishes to make them bolder and different. So I just tried this to spice up a monotonous evening and get some brownie points from the husband.
Ingredients (serves 4-5):
- 3 medium-sized potatoes, cooked, peeled, and diced
- 1/2 cup besan / chickpea flour / kadala maav
- 1/2 red onion, finely sliced
- 2 green chillies, minced
- 1 teaspoon minced ginger
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon split, husked urad dal / black gram / ulutham paruppu
- 2 teaspoons fennel seeds
- 2 teaspoons poppy seeds / kasa kasa
- 1 star anise
- 5 cloves
- 6 green cardamom pods
- 1 inch cinnamon stick
- 2 tablespoons vegetable oil
- salt, to taste
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon hing / asafoetida
- 1/2 teaspoon chilli powder
- 1/3 cup chopped cilantro
- 1 teaspoon ghee / clarified butter
- a few curry leaves
- Dry roast - fennel seeds, star anise, cloves, cardamom, cinnamon, and poppy seeds until aromatic. When cool, grind to a powder
- Heat oil in a sauce pan. When hot, splutter mustard seeds. Add black gram, hing, curry leaves, turmeric powder, green chillies, and ginger. Saute for a minute.
- Add onion and fry until translucent.
- Add the prepared spice powder and chilli powder and mix. Throw in the diced potatoes and gently fry/stir to incorporate the spices. Season with salt and mix
- In a bowl, whisk together chickpea flour and 2.5 cups of water until smooth.
- Pour this to the potatoes and gently mix and cook. Cook on low heat for 5-10 minutes until the mixture thickens a little and the flour doesn't smell raw.
- Remove from heat, mix in some ghee. Garnish with cilantro and serve
Makes a lovely side for rotis and pooris.
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