Ingredients
400 gms small round potatoes (skin peeled)
1/2 tomato, medium sized and ground into a fine paste
2 green chillies
1 inch ginger (grated)
1 tsp cumin seeds
1 bay leaf
1/4 tsp turmeric
1/2 tsp asafoetida
1 tsp sugar
Salt to taste
2 tbsp clarified butter
40 gms cashew nut (soaked and grated)
Method
Partially boil the potatoes with a pinch of salt in a cooking bowl.
Heat clarified butter in a deep bottomed pan over a medium flame. Add bay leaf, green chilli and cumin seeds. Once the seeds start spluttering, add the grated ginger and asafoetida. Stir for a while.
Add the tomato paste, turmeric, sugar and salt. Add water until the potatoes are almost covered. Cover with a lid and cook over a low flame.
Once the potatoes are almost cooked, add the cashew paste and cook until the mixture thickens.
Note: Fry the Kochuri only after the Aloor Dum and Cholar Dal are ready. Serve them hot and crispy.
