11⁄2 cups peeled baby potatoes 3 tbsp oil 1/2 tsp cumin seeds 1/2 cup finely chopped onions 1 tbsp ginger-garlic paste Salt to taste 2 tbsp fresh cream Garnish: 1 tbsp melted butter 1 tbsp fresh cream 1 tbsp finely chopped coriander (dhania)
11⁄2 cup roughly chopped tomatoes 2 soaked dry Kashmiri red chillies 1 tbsp almonds, soaked and peeled 1 tbsp soaked cashew nuts 1⁄2 tsp turmeric powder 1/2 tbsp red chilli powder 1 tsp cumin seeds powder 1 tsp coriander powder 1/2 tsp garam masala
To make batata musallam, deep fry peeled baby potatoes in hot oil until they turn light golden brown in color. Drain well and set aside.
Heat oil in a deep pan, add cumin seeds and onions, and sauté on medium flame for 2 minutes.
Add ginger-garlic paste and sauté for a few seconds.
Blend the tomatoes, red chillies, almonds, soaked cashew nuts, turmeric powder, red chilli powder, cumin seeds powder, coriander powder, and garam masala to make a masala paste.
Add the prepared masala paste to the pan and cook on medium flame for 2 minutes, stirring occasionally.
Add the deep-fried baby potatoes, salt to taste, kasuri methi, and 1 cup of hot water. Mix well.
Add 2 tbsp of fresh cream, mix well, and cook on medium flame for 2 to 3 minutes. Serve batata musallam hot, garnished with melted butter, fresh cream, and chopped coriander.