- Wash and cut potatoes into halves. Pressure cook them with some water allowing the whistle to release 5 times on medium to low heat. We are looking into thoroughly cooked potatoes that are intact in shape(see the pic) Over cooked potatoes will not workfor this recipe. Peel them and cut into wedges.
- Heat oil in a pan. Crackle cumin and then fry onions till it's pink. Next add the tomatoes and the salt. Fry till oil oozes.
- Add tomato sauce and the chilli sauce along with about 1/2 cup water. Bring it to a boil on low flame. You may add chilli powder if you wish. The curry should be thick, but easy-to-pour consistency. Pour it evenly all over the potatoes.
- Bake it in the preheated oven (bake and grill both) at 180c till the gravy over the potatoes look dark and a bit dry. Ensure that the sauce in itself does not burn out. Usually the sauce at the bottom will start sizzling and the top of the potatoes will start getting fried during baking. If you feel that the curry itself is drying out, turn off the oven mode and only grill the dish from the top. Baking takes around 10-15 min
- Then after take live charcoal in a small plate, place it on the potatoes, pour oil on the charcoal and quickly cover the pan to capture the smoke. Keep it aside for 10 min. Enjoy it with rice. I have served it with rice and cassava curry. Yummy!
Smoked Masala potatoes
#myrecipe
By Harshita Gupta
Feb, 28th
597
Servings
4 persons
Cook Time
25 minutes
Ingredients
9
- 11
Ingredients
- 2 extra large thin skinned white potatoes (like ja
- 1 medium size onions finely chopped
- 1 big tomato finely chopped
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 tbsp tomato ketchup
- 1 tsp chilli sauce (adjust quantity as per your ta
- Salt
- For smoke
- Charcoal
- 1 tsp oil
