Lili Bataki ( Baby Potatoes in Green Gravy)
by Foodie #601338
02 Jul 2015
This recipe has been viewed 6254 times
Baby potatoes in a delicious curry form, flavoured subtly and aesthetically with a blend of coriander seeds, sesame seeds, coconut, peanuts, coriander leaves, ginger, garlic, garam masala and green chillies. This delicious subzi taste best when served with rotis or parathas.
Lili Bataki ( Baby Potatoes in Green Gravy) recipe - How to make Lili Bataki ( Baby Potatoes in Green Gravy)
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
7 to 8 baby potatoes
1 tbsp dessicated coconut
1 tsp roasted peanuts
1 tsp coriander (dhania) seeds
1 tsp sesame seeds (til)
1/2 cup chopped coriander (dhania)
1 tsp chopped ginger (adrak)
2 garlic (lehsun) cloves
2-3 green chilli
1 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp cumin seeds (jeera) powder
1/4 tsp garam masala
salt to taste
1/2 tsp cumin seeds (jeera)
2 tbsp oil
a pinch of asafoetida (hing)
Method
- Method
- Boil potatoes and peel them. Prick them using fork and saute with a pinch of salt in a tsp of oil until they starts getting light brown in color.
- Heat a pan and dry roast coriander seeds and sesame seeds together for 3-4 mins.
- Transfer them to a mixer jar along with coconut, peanuts, coriander leaves, ginger, garlic and green chillies.
- Grind them all together to make a smooth paste.
- Heat oil in a deep vessel and add cumin seeds.
- Once it crackles, add asafoetida and freshly ground paste. Cook it for 2-3 mins and add kasoori methi along with all the spices.
- Add pre-cooked potatoes in it and coat them well with green gravy (add a tbsp or 2 of water if required).
- Serve hot.
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