Method; Select similar sized baby potatoes, wash and par boil them in water. Do not over boil the potatoes, let them remain firm and half cooked.
Peel the potatoes and prick each with a fork (I skipped this step…patience is not my virtue).
Heat about 1 tbsp. of oil in a flat pan large enough to hold all the potatoes. Fry them on high heat till they turn golden brown from outside for about 3-4 minutes. Cooking them on slow heat will make the potatoes become mushy and soft.
Blend half of red bell pepper/capsicum (Shimla mirch) with rest of the spices, salt and yogurt into a fine paste.
Add cashew powder while grinding the paste for more ceamy and exotic version of the recipe.
Heat 2 tbsp oil, add the ground paste in it and sauté the paste at medium heat for 5-6 minutes. Take the pan off the flame and add cooked potatoes in the gravy.
Heat a thick girdle or iron tawa and place the pan over it. Cover the pan tightly with a lid and let it cook on Dum for about 10 minutes. This process ensures that all potatoes get infused with all the aromatic spices.
Take the pan off the girdle and garnish the recipe with chopped coriander leaves and julined ginger.
Unlike my Point and Soot camera shooting with a Dslr is slightly tough, it hardly takes any time to take out the light and handy PnS and shoot. While with heavy and more sophisticated Dslr camera, I need to pay attention to the settings, background, lighting and so on. Earlier it was possible to take pictures at all possible stages of a given recipe, now I find it difficult taking out my Dslr and soot the beginning to the end result of the recipe. Hope I come in terms with my new toy soon.