Welcome back !!
Today, I am diving into the rich flavours of Indian cuisine with a delightful recipe – Batata Musallam. Inspired by Tarla Dalal's recipe.
This dish features tender roasted Baby potatoes infused with aromatic spicy gravy, making it a perfect satisfying main course. So, let's get started!"
Batata Musallam Recipe.
1½ cups peeled baby potatoes
3 tbsp oil
½ tsp cumin seeds
½ cup finely chopped onions
1 tbsp ginger garlic paste
Salt to taste
Blend to make masala paste
1½ cups roughly chopped tomatoes
2 soaked dry kashimiri red chillies
1 tbsp almonds, soaked and peeled
1 tbsp soaked cashews
½ tsp turmeric powder
½ tbsp red chili powder
1 tsp cumin seeds powder
1 tsp coriander powder
½ tsp garam masala
For garnish
1 tbsp melted butter
1 tbsp finely chopped coriander
1. To make batata musallam, deep fry peeled baby potatoes in hot oil until light golden brown in colour.
2. Drain well and keep aside.
3. Heat oil in a deep pan, add cumin seeds, Heing and onions, sauté on medium flame for 2 minutes.
4. Add ginger garlic paste and saute for few seconds.
5. Add the prepared masala paste and cook on medium flame for
2 minutes, while stirring occasionally.
6. Add the deep fried baby potatoes, salt to taste, kasuri methi, 1 cup hot water and mix well.
7. Add 2 tbsp fresh cream, mix well and cook on medium flame for 2 to 3 minutes.
8. Serve batata musallam hot garnished with melted butter and fresh coriander.
And there you have it, a mouthwatering Batata Musallam recipe that's sure to impress your family and friends. If you enjoyed this recipe, don't forget to give us a thumbs up and subscribe for more delicious culinary adventures. Until next time, happy cooking!
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