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Photo of Spicy Potato Wedges Gravy by Priya Satheesh at BetterButter
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Spicy Potato Wedges Gravy

Jun-17-2016
Priya Satheesh
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Spicy Potato Wedges Gravy RECIPE

This spicy gravy goes perfect with Indian breads like Roti, phulka and naan. The onions and spices are sauteed and made into fine paste to get a delicious taste and texture. I have used pressure cooker method but this can also be prepared using boiled potatoes. Lemon juice can also be added after removing from the flame to balance the spicy taste.

Recipe Tags

  • Veg
  • Easy
  • UP
  • Sauteeing
  • Side Dishes

Ingredients Serving: 2

  1. 3 Potatoes, Cut into Wedges
  2. 2 Tsp oil + 1 Tbsp oil
  3. 2 Onions, chopped
  4. 1 bay leaf
  5. 1/2 inch cinnamon stick
  6. 2 Tsp ginger - garlic paste
  7. 2 Tomatoes, finely chopped
  8. 3 Green chillies, slitted
  9. 1/2 Tsp kalonji / Onion seeds
  10. 1/4 tsp turmeric powder
  11. 1/4 tsp garam masala
  12. 1/2 Tsp jeera / Cumin powder
  13. 1 Tsp Red chilli powder ( Reduce the quantity if you want less spicy gravy )
  14. 1 tsp coriander powder
  15. salt to taste
  16. 1 Cup water

Instructions

  1. Heat 2 Tsp oil in a pan and add the chopped onions.
  2. Saute for a minute and add bay leaf followed by cinnamon stick and ginger garlic paste.
  3. Saute till the raw smell goes off.
  4. Once done, remove from the flame and grind into smooth paste by adding little water. Keep aside.
  5. Heat the remaining oil in a pressure cooker and add kalonji seeds.
  6. Once it starts spluttering, add the chopped tomatoes along with the green chillies.
  7. Fry till the tomatoes turns soft and add the ground onion paste.
  8. Now add all the masalas ( Turmeric, chilli, coriander, cumin and garam masala ) along with the required amount of salt.
  9. Cook it for 3 minutes till the masala blends well and add the potato wedges.
  10. Add 1 cup of water and pressure cook it for 4 whistles.
  11. Once the pressure gets released, open the lid and garnish with coriander leaves.
  12. Serve hot with Indian breads like Roti, phulka and Naan.

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