GOANESE
POTATOES
1/2
kg potatoes, peeled and cut into large cubes
2
large tomatoes
1/2
cup boiled peas
2
tbsp. ghee
Salt
to taste
TO
BE GROUND TO A PASTE:
1/4
grated coconut,
7
dry red chilies
4-5
peppercorns
1
cinnamon stick
2
cloves
1
tsp. coriander seeds
1
onion, roasted on an open flame and peeled
1
tsp. white poppy seeds
4
large garlic cloves
2
tsp. Oil
METHOD
Heat
1 tsp. oil in a frying pan and fry cinnamon, poppy
seeds, cloves, peppercorns, coriander seeds, red
chilies for a few minute. Transfer to a plate.
Add 1 tsp. of oil to the pan and fry the grated
coconut. Remove and let it cool for a few minutes.
Mix all these ingredients, onion and garlic and
grind to a smooth paste. Cut the tomatoes into
big pieces. Cook them in 2 cups of water. When
cooked, prepare a soup by passing it through a
strainer. Heat the ghee in a large pan and fry
the potatoes till they are soft. Add the ground
paste, tomato soup, peas and salt. Cook till the
potatoes are done. Serve hot.
.:
GO BACK TO RECIPES
:.
INDIAN FOOD ZONE