INGREDIENTS Potatoes - 430 grams Salt - 1 teaspoon Water - 250 milliliters Ghee - 1 tablespoon Lotus seeds - 60 grams Cashews - 40 grams Water - 80 milliliters Oil - 2 tablespoons Cumin seeds - 1 teaspoon Fennel seeds - 1 teaspoon Green chili - 1 1/2 tablespoons Salt - 1 teaspoon Turmeric - 1/2 teaspoon Red chili - 1 teaspoon Coriander powder - 1 teaspoon Water - 50 milliliters Coriander - 3 tablespoons
PREPARATION 1. Take a pressure cooker, add 430 grams potatoes, 1 teaspoon salt, 250 milliliters water and cover it with lid. 2. Cook until you hear 2 whistles. 3. Open the lid and remove it from heat. 4. Drain and peel the potatoes. 5. Heat 1 tablespoon ghee in a skillet, add 60 grams lotus seeds and roast for 5 - 7 minutes on medium heat. 6. Remove it from heat and keep aside. 7. In a bowl, add 40 grams cashews, 80 milliliters water and soak for 30 minutes. 8. Transfer this into a blender and blend it into a paste. Keep aside. 9. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 1/2 tablespoons green chili and stir well. 10. Add 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon coriander powder and stir again. 11. Then, add the blended cashew paste and mix it well. 12. Cook for 2 - 3 minutes on medium heat. 13. Add 50 milliliters water and mix it well. 14. Now, add the boiled potatoes and mix it well. 15. Cook for 5 - 7 minutes on medium heat. 16. Add the roast lotus seeds, 3 tablespoons coriander and mix it well. 17. Cook for another 5 - 7 minutes on medium heat. 18. Remove it from heat. 19. Garnish with coriander. 20. Serve hot.
