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Potatoes in Goanese Gravy
Tarla Dalal
06 December, 2024
Table of Content
It is the special way of handling the onions that makes this Goanese gravy very different. The onions are first roasted whole, and then peeled and blended with the other ingredients. This gives a unique, intense flavour to the gravy, which complements the potatoes beautifully. Indeed, Potatoes in Goanese Gravy is a real peppy accompaniment for ladi pav .
Tags
Preparation Time
20 Mins
Cooking Time
28 Mins
Total Time
48 Mins
Makes
4 servings
Ingredients
Main Ingredients
4 cups peeled and parboiled potato cubes
1 cup fresh tomato pulp
2 tbsp oil
salt to taste
For The Goanese Paste
2 whole medium sized onion (unpeeled)
1 tbsp oil
2 tsp poppy seeds (khus-khus)
2 sticks cinnamon (dalchini)
4 black peppercorns (kalimirch)
2 tsp coriander (dhania) seeds
3 whole dry Kashmiri red chilli , broken into pieces
3/4 cup freshly grated coconut
1 tbsp roughly chopped garlic (lehsun)
For Serving
steamed rice (chawal)
Method
- Roast the onions on an open flame till they turn black in colour. Cool, peel and discard the blackened/ charred layer and slice the onions. Keep aside.
- Heat the oil in a broad non-stick pan, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies, mix well and sauté on a medium flame for 2 minutes.
- Add the coconut and sauté on a medium flame for 3 minutes. Cool slightly.
- Add the roasted and sliced onions and garlic and blend it in a mixer to a smooth paste, using ½ cup of water. Keep aside.
- Heat the oil in a deep non-stick kadhai , add the potatoes and sauté on a medium flame for 5 minutes.
- Add the prepared goanese paste, salt and 1 cup of water, mix well and cover with a lid and cook in a medium flame for 5 minutes or till the potatoes are completely cooked, while stirring occasionally.
- Add the fresh tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot with steamed rice or laadi pav.
Potatoes in Goanese Gravy recipe with step by step photos
