Have been wanting to make Hasselback Potatoes for a long time now. The way it looked after baking was really fascinating and it intrigued me.
So here I have tried to incorporate Hasselback Potatoes in a Gravy and made an Indianized version of it. It tastes absolutely delicious ..... and don't you think it looks beautiful.......
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
So here I have tried to incorporate Hasselback Potatoes in a Gravy and made an Indianized version of it. It tastes absolutely delicious ..... and don't you think it looks beautiful.......
INGREDIENTS
Baby potatoes
|
12 nos
|
Oil + butter
|
2 tbsp
|
chilli pdr, haldi, jeera pdr, dhania pdr, chaat masala pdr, Amchoor
pdr / dry mango pdr, garam masala pdr and salt
|
1 tsp each
|
GRAVY
|
|
Onions finely minced
|
3 nos
|
Tomato pureed
|
2 nos
|
Ginger garlic paste
|
1 tbsp
|
Jeera / Cumin seeds
|
1 tsp
|
Jeera pdr / cumin pdr
|
½ tsp
|
Dhania pdr / coriander pdr
|
1 tsp
|
Garam masala pdr
|
¼ tsp
|
Red chilli pdr
|
1 tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Curd beaten smooth
|
2 tbsp
|
Cashew nut paste
|
1 tbsp
|
Salt
|
T.T.
|
Coriander leaves chopped
|
2 – 3 sprigs
|
Oil
|
1 tbsp
|
METHOD:
HASSELBACK POTATOES
1.
Mix together 1 tsp each of all the dry masalas
like chilli pdr, haldi, jeera pdr, dhania pdr, chaat masala pdr, Amchoor pdr, garam
masala pdr and salt.
2.
Wash the potatoes and wipe them dry. Leave the
skin on.
3.
Place them on a board or counter. Skewer them at
the ends (leaving around 1/4 at the base of the potato) with toothpicks from both sides. For larger potatoes you can use a
chopstick.
4.
Slice them as thinly as possible till the end (till
you reach ¾ of the potato) but do not slice through. Make sure the base is
intact. The toothpicks at the base will ensure that but nevertheless be careful.
5. Remove the toothpicks. Drop them into chilled water and leave them for
around 30 min. this ensures that the starch in between the sliced potato is
removed. Remove and wipe dry.
6.
Arrange them on a baking tray. Drizzle a little
mix of the oil+ butter. Bake in oven at 180° C for 15 min.
7.
When half done drizzle a little more of the oil
butter mix and make sure it seeps into the nooks and corners of the potatoes.
Bake again for 10 min. by now the sliced potato would have opened out like a
fan.
8.
Remove and sprinkle the mixed masala mixture
generously over the potatoes. Make sure the masala enters the opened out potato
fan.
9.
Drizzle more oil if required and bake again for
10 min.
10.
Remove from oven just before serving and poke small
sprigs of coriander leaves in the grooves.
11.
Or you can heat 1 tsp oil and add in the mixed
masala, fry them in oil and switch off the flame. Do not allow the masalas to
burn. Drizzle this over the potatoes once they are baked and out of the oven.
GRAVY
12.
Heat oil, add in the ginger garlic paste, when
its raw aroma goes off add the onions.
13.
Sauté in medium heat till soft, golden brown and
oil starts to separate out.
14.
This is necessary as the colour of the gravy
would depend on it. Also the gravy would lighten a little with the addition of
curd and cashew paste so make sure the onions are browned well but not burned.
15.
Now add in the tomato puree and again sauté till
the tomato is cooked and oil starts to separate out.
16.
Add in all the masalas and fry them in oil for
half a min.
17.
Switch off the flame and allow the masala to
cool.
18.
Grind this into a smooth paste.
19.
Heat 1 tsp oil, add in cumin seeds. When they
splutter add in the ground paste.
20.
Sauté it a little. Add in the curd, cashew paste
and salt, stir and simmer. The gravy will thicken a little.
22.
Arrange the gravy on a serving bowl. Keep the
prepared hassleback potatoes over it. Pour the prepared masalas in oil over it.
23.
Garnish with coriander leaves. Serve hot with
roti, phulka, naan etc.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
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