INGREDIENTS
1 Cup baby Potatoes
1 tablespoon Cream
¼ teaspoon Kasuri methi(dried fenugreek leaves)
1 tablespoon Oil
Salt to taste
To be ground into a paste
1 Cup baby Potatoes
1 tablespoon Cream
¼ teaspoon Kasuri methi(dried fenugreek leaves)
1 tablespoon Oil
Salt to taste
To be ground into a paste
5 Kashmiri chillies
6 cloves Garlic
12 mm. (1/2”) piece Ginger
2 teaspoons Coriander-Cumin seed powder
METHOD
Wash the Potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable.
Place a glass of water in the centre to prevent the Potatoes from getting wrinkled.
Microwave on high for 5 to 6 minutes until potatoes are soft.
Heat the Oil in a microwave safe bowl, add the prepared paste and salt and mix well.
Microwave on high for 1 minute.
Add the Potatoes, Cream, and Kasuri methi and microwave on high for 2 minutes and serve hot.
6 cloves Garlic
12 mm. (1/2”) piece Ginger
2 teaspoons Coriander-Cumin seed powder
METHOD
Wash the Potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable.
Place a glass of water in the centre to prevent the Potatoes from getting wrinkled.
Microwave on high for 5 to 6 minutes until potatoes are soft.
Heat the Oil in a microwave safe bowl, add the prepared paste and salt and mix well.
Microwave on high for 1 minute.
Add the Potatoes, Cream, and Kasuri methi and microwave on high for 2 minutes and serve hot.
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