Peanut Potato Curry

Name: Peanut Potato Curry
Total time: 7200 s
Yield: 60 people
Cuisine: Indian
Ingredients: 10 kg Potato (cut into 4-6 pieces each); 1 piece Coconut (chopped); 150 grams ginger paste; 10 spoons coriander leaves paste; 18-20 kashmiri laal mirch (paste with 2 teaspoon of mustard oil); 1 piece coconut (grated); 40 grams cumin paste; 3 pieces tomato puree; 20 grams cashew+ 50 grams watermelon seeds+ 50 grams raisin+ 50 grams poppy seeds paste together; 100 grams fried peanuts (paste); 100 grams fried peanuts; 50 grams coriander leaves chopped; 1 litre refined oil; 100 ml ghee; 25 grams garam masala powder; 10 grams garam masala whole; 6-8 bay leaves; 6-8 Laal mirch; 600 ml curd; 200 ml coconut milk; 1 gram hing; Salt and sugar to taste; 25 grams turmeric powder

Malati Raha @babaymalati

Last Sunday there was a pious occasion at our home. Around 60 people were present in the Gurupuja. On this occasion I with the help of my husband made every recipes. Out of them Peanut Potato Curry was my favourite. So I am going to share you with the recipe.

Malati Raha @babaymalati

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Ingredients

2 hours

60 people

10 kgPotato (cut into 4-6 pieces each)
1 pieceCoconut (chopped)
150 gramsginger paste
10 spoonscoriander leaves paste
18-20kashmiri laal mirch (paste with 2 teaspoon of mustard oil)
1 piececoconut (grated)
40 gramscumin paste
3 piecestomato puree
20 gramscashew+ 50 grams watermelon seeds+ 50 grams raisin+ 50 grams poppy seeds paste together
100 gramsfried peanuts (paste)
100 gramsfried peanuts
50 gramscoriander leaves chopped
1 litrerefined oil
100 mlghee
25 gramsgaram masala powder
10 gramsgaram masala whole
6-8bay leaves
6-8Laal mirch
600 mlcurd
200 mlcoconut milk
1 gramhing
Salt and sugar to taste
25 gramsturmeric powder

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Steps

2 hours

1

Fry potatoes in heated refined oil. Now fry chopped coconut.
2

Now extract 3-4 th of the refined oil and in the remaining oil fry bay leaves laal mirch and hing, ginger paste, cumin paste, turmeric powder together.
3

Now add grated coconut and saute it for 5 minutes. Now add tomato puree into the mixture.
4

After cooking for 2-3 minutes in medium flame add cashew, poppy, watermelon, raisin seeds paste and saute it for 5 minutes. Now add coriander leaves paste and laal mirch paste.
5

Add some water and curd into it and cook for 10 minutes in low flame with salt and sugar. Add some garam masala powder. When the gravy gets thickened add potatoes and coconut milk. Cover the lid and cook it in low medium flame for 15 minutes.
6

Now add ghee and some garam masala powder and switch off the gas. Spread some coriander leaves and serve it with fried rice.