Aloo Ajwaini (Baby potato cooked in spicy carom seeds & coconut)

Dry fry Jeera, Coriander, Dal-Chini, Kali Mirch, Lal Mirch, Laung & Ajwain for around 3-4 mins in low heat. In an another saucepan dry fry shredded coconut, and garlic cloves for 2-3 mins. Blend the masala, coconut and cloves to make a smooth paste.

Heat oil in a deep saucepan, shallow fry chopped onion. Add the masala and stir well. Add water, salt & boiled potato. Cook for 10-15 mins in low heat. Add tamarind pulp and stir well. Garnish with chopped coriander leaves. Serve hot with rice or pulav.

Note: You can prepare this recipe with Mushroom instead of Aloo.

Baby Potato Cooked in Carom Seeds & Coconut based gravy
Aloo Ajwaini

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