This is a classic Punjabi recipe that is perfect for those who prefer dishes without onion and garlic. The flavors are rich and aromatic, making it a favorite for festive occasions and gatherings. The use of desi ghee and traditional spices gives it an authentic touch. It's a dish that brings back memories of community meals and celebrations.
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Heat desi ghee in a pan and add asafoetida, dry red chillies, and cumin seeds. Let them splutter.
Add grated ginger and sauté for a minute until aromatic.
Pour in the fresh tomato puree and cook until the oil separates.
Lower the heat and add fresh curd, stirring continuously to prevent curdling.
Mix in coarsely ground fennel seeds, coriander powder, red chilli powder, Kashmiri lal mirch powder, turmeric powder, and salt. Cook for a few minutes.
Add the boiled, peeled, and mashed potatoes to the pan. Mix well to combine.
Pour in water and bring the mixture to a boil. Simmer for 10-15 minutes to allow the flavors to blend.
Add kasoori methi and garam masala. Stir well and cook for another 2-3 minutes.
Garnish with chopped green coriander leaves and serve hot.
Ensure the curd is at room temperature to prevent curdling when added to the hot mixture.
Adjust the water quantity based on the desired consistency of the curry.
Roast kasoori methi lightly before adding it to enhance its flavor.
Use Kashmiri lal mirch powder for a vibrant color without adding too much heat.
Can I use oil instead of desi ghee?
Yes, you can use oil, but desi ghee adds a traditional and richer flavor to the dish.
What can I use instead of curd?
You can use cashew paste or coconut milk as a substitute for curd.
Is this recipe suitable for Jain cuisine?
Yes, this recipe is suitable for Jain cuisine as it does not include onion or garlic.
Can I make this dish ahead of time?
Yes, you can prepare it in advance. Reheat it before serving and adjust the consistency with water if needed.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
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