Potato Makhani / Potato Mattar Masala (simple, low-fat version)

 

Alright !!! Here I am back again, trying desperately to give both my blogger "properties" a refresh. This is been going on for quite some time now... my blogs (this) and ofcourse my Pick Quicks too...suffering from hiccups. No regular posts..no regular blogvisits... sorry yaars ! Not that I dont want to keep these up and running..but, just cant afford the time.

 

Do have quite a few in my drafts, as pictures but yet to put up the recipe. This post was halfway done during the Lent season..would have been apt then, for those who were abstaining from non-veggies........ but, better late than never. Here it goees now..on air!

 

Inspired by "Butter Chicken" which is always a favourite with our boys, tried the similar recipe but with Baby Potatoes.  Most vegetarian cuisine uses paneer in a similar way, as Paneer Makhani, Paneer Mattar Masala...but to be honest, I am definitely not the "cheesy" person. So, it was the cute little baby potatoes who got its pick and well....it works !

 

Not to forget, this is indeed a low fat version, with low fat milk and the "deleted" fat by replacing cheese wih potatoes.

 

You need :

 For the spice mix -

 

3  tbsp chilli pdr
2  tbsp coriander pdr
1  tsp garam masala pdr
1  tsp kasoori methi pdr
2  tsp ketchup

2 tsp tomato paste 

And the rest -
2 tbsp butter

2 tsp ginger garlic paste

3 medium sized onions cut to thin slices
1 cup low fat  milk to add to gravy
1/4 cup low fat milk OR LESS, to mix the spices
Baby potatoes (about 10-12)
Salt to taste

How to :

 

Take all the ingredients under the "spice mix" in a bowl.

Mix with the low fat milk to form a thick paste. Not beign specific of the quantity. You know when it is justt right...not to thick...not too watery.

 

Meanwhile, wash, peal, cut to half and bring to boil the potaoes. They should not be too overcooked, else they mush up in the gravey.

 

And ..i would suggest, you do this part yourself...or, be very SPECIFIC!!! on your instructions...lest your potatoes, end up like these ;)

 

  :P :P

(some innocent assistance )

 

Back to task...

 

 

In a woke, add 1 tsp butter, ginger garlic paste, onions, salt and saute till tender.

Grind them to a coarse paste.

 

 

Into the same woke, add in one more tsp of butter.

In goes the prepared spice mix and stir till the raw smell leaves.

Add the ground onion mix to the spice mix...

 

 

Next add the low fat milk to form the desired consistency of the gravey. Let it cook for a couple of minutes  . Dont forget the salt !

 

Add the cooked potatoes and gently coat it all over with the gravey.

Keep pan closed and simmer for a few minutes for the potatoes to absorb the flavours.

 

(Optional - can add in some cooked green peas. I used the canned ones, and the dish is now Potato Mattar Masala very much similar to the Paneer Mattar masala..but again, i repeat, the very low fat version.)

 





 

Serve hot with paratha, naan or chapathi.