Enjoy baby potatoes with the goodness of spinach, peas, and cashew nuts to create Cream Potato with Hara Bhara Tadka. Add to this the magic of Dabur Hommade Ginger and Garlic Paste for a yummy treat. —S.K. Burman
Prick the potatoes with a fork so that cream penetrates inside.
Mix the potatoes with salt and keep them aside for 10-15 minutes.
Deep fry the potatoes on medium flame till semi cooked.
Deep fry cashew nuts and keep aside
Now grind onions, tomatoes, green chilies together to make a smooth paste.
Heat 1 ½ tsp of oil in a kadhai.
Add cumin seeds, dalchini, cloves, black pepper.
Now add Dabur Hommade Ginger-Garlic paste and stir well to mix evenly.
Now add onion and tomato paste and fry till oil separates.
Add turmeric powder, red chili powder, dhaniya powder.
Mix well and sauté till oil separates.
Now add milk and cream and sauté.
Add peas, fried potatoes, cashew nuts, makhane, some coriander leaves.
Mix well then add 1 cup of water. Keep it on low flame for 15 minutes till the gravy thickens.
For spinach:-Fry chopped spinach
Add chat masala, salt, red chili powder and mix well with lemon juice.
Top spinach over gravy.
Garnish with onion rings. Serve hot with lachha parantha.
Packed with essential nutrients like vitamins, minerals, and protein, and the rich taste of black pepper, dalchini and lemon juice, Cream Potato with Hara Bhara Tadka is a good choice for your kid’s Tiffin.