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4 to 5 - medium potatoes (scrubbed, peeled and chopped into large chunks)
1 tsp - fennel seeds
1 tsp - cumin seeds
1/4 tsp - turmeric
1 tbsp - tamarind paste
1/4 cup - tomato puree
1 tsp - garam masala
1/4 cup -light cream
1 tsp - kasuri methi (dried fenugreek leaves)
2 tbsp - broken cashews, toasted
1 tsp - cardamom powder
Salt to taste
1 tbsp - oil
How to Make Banarasi aloo
Bring a saucepan of water to a boil and add the potatoes.
Simmer until potatoes are slightly soft.
In a separate pan heat oil and add fennel, cumin, tamarind paste, turmeric, garam masala, cardamom powder in a tbsp of oil.
Stir for few seconds and then add the potatoes.
Once the spices have coated the potatoes well, add the fenugreek leaves. Stir for 2 to 3 mins.
Now add rest of the ingredients and mix well to coat the potatoes. Cook for 5 more minutes till the raw smell leaves.
Serve hot garnished with some cilantro and cashews.
Recipe courtesy: Dhivya Karthik
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