Potato Gule

Potato Gule

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

This potato dish is a power house of myriad flaovurs

Ingredients

Potatoes, half cooked, peeled and cubed 500 gms
Shallots, finely chopped 10
Ginger, finely chopped 2 tbsps
Garlic cloves, finely chopped 8
Fresh red chillies, seeded and finely chopped 2
Almonds, chopped 2 tbsps
Turmeric powder 1 tsp
Oil 3 tbsps
Cinnamon (dalchini) 1 inch
Coriander powder 1 tsp
Kaffir lime leaves 2
Cloves 3
Tamarind water 3 tbsps
Lemon grass stick, cut into 2 pieces 1
Galangal, finely chopped 1 tsp
Salt to taste
Coconut milk 3 cups
Garnish (optional)
Fresh coriander leaves a few
Medium onion, finely sliced and deep-fried 1

Methods

Put shallots, ginger, garlic, fresh red chillies, nuts, turmeric powder and 2 tbsps water in a mixer jar and grind to a fine paste.
Heat oil in a deep non-stick pan, add the ground paste and saute for 5 minutes on high heat.
Reduce heat, add cinnamon, coriander powder, lime leaves, cloves, tamarind water, lemongrass and galangal and mix.
Add half-cooked potato cubes, salt and coconut milk, mix well, cover and cook for 10 minutes.
Transfer into a serving bowl, garnish with coriander leaves and fried onion and serve hot.

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