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Main Ingredient Cinnamon ?Sponge? Curry
?Sponge? Curry
Ingredients
Milk 1 pint
Potatoes 2 lb
Cardamoms 4
Cinnamon 1 stick
Cloves 6
Lemon 1
Ghee 6 tbsp
Salt to taste
Grind to a fine paste:
Onion 1 large
Clove garlic 6
Ginger 2 inch piece
Turmeric powder 1/2 tsp
Chili powder 1 tbsp
Methods/steps
Peel the potatoes. Prick them thoroughly with a knitting needle until they are very soft (almost like sponge). Soak them in cold water for a few minutes, and then drain off the water. Mix the masala paste, salt, milk and lemon juice and add to the potatoes. Set the mixture aside for 1 hour. In an aluminium pan, heat ghee and fry cinnamon, cardamoms and cloves. Put in the potatoes and salt. Cover with a lid and cook on a low heat. When the potatoes are cooked and the gravy thick, remove the pan from the heat and add a little ghee and lemon juice. Serve immediately.