Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe

Name: Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe
Cuisine: Indian
Ingredients: 1 cup Coconut heaped (160 gms) Fresh – grated / chopped; 3 Potatoes large sliced; 2 tbsps Oil; 1 tbsp Methi Kasoori; 1 red chili large Kashmiri dry; 1 tsp Cumin; 1 – 2 cups Water (200 ml cup); 1/2 tsp Turmeric; 1 tsp Salt

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Kitchen time gets exciting when you have to think out of the box and take the road less traveled … cooking with fresh coconut is one such road from me.
Where I come from, coconut is used only in dry form, the only other exception is as a garnish over the very famous ‘kande pohe’ or upma /upit.
When Kalyani asked us to pair coconut and fenugreek, I knew this was my chance to create something new something different! I am not sure if it’s the Master Chef Australia effect or my love for food that; as soon as I entered the kitchen I knew what I was making, and guess what I dint even have to go out and shop for any of these ingredients; I had them all at home.
When it comes to fenugreek (methi) as much as I like the fresh leafy vegetable the dried leaves commonly known as 'kasoori methi' are my favourite so much that my dals have kasoori methi in it, I sprinkle it over my rajma / choley preparation and have even made multigrain baked crisps with it. By far this is my favourite Indian dry seasoning J
Now comes the most interesting part, with what do I pair this gravy with, so that my husband would eat it?? I would have loved to add chicken or shrimps but it had to be a vegetarian dish. I wanted something that would soak the gravy and absorb the flavours… the universally favourite potato came to my rescue J
Happy to say that I tried a new combination of ingredients, introduced a new taste to my family and got a positive result, this just goes to show that this dish is a must try!...

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

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Ingredients

1 cupCoconut heaped (160 gms) Fresh – grated / chopped
3Potatoes large sliced
2 tbspsOil
1 tbspMethi Kasoori
1red chili large Kashmiri dry
1 tspCumin
1 – 2 cupsWater (200 ml cup)
1/2 tspTurmeric
1 tspSalt

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Steps

1

Chop or grate the coconut (I needed half part of a large coconut)
2

Take one dry red Kashmiri chili and soak it in water for 15 minutes.
3

In a mixer / grinder add the coconut, red chili add 1 cup of water and grind to a smooth paste; I got a bit coarse texture and I was fine with it, if you want it smoother grind for a longer time. Set aside this paste.
4

Meanwhile wash and slice the potatoes, take a non stick or a heavy bottom pan add 2 tbsp of oil. Once the oil is hot add the potatoes and fry them till they are crisp and golden brown. Sprinkle salt over the potatoes.
5

Once cooked remove them on butter paper (I dint) and set aside.
6

In the same pan add cumin (it will still be hot from all the frying) a pinch of turmeric and the coconut + red chili paste.
7

Sauté for a minute, add red chili powder sauté 3-4 times and then add kasoori methi and mix well.
8

You will find that the gravy starts to dry up a bit, at this stage add another cup of water. If you want thicker gravy reduce the quantity of water or increase it if you want thinner gravy.
9

Let the gravy cook for 5 minutes on medium heat, after 5 mins add the fried potatoes.
10

Cover and cook again on low heat for 5 minutes, adjust the seasoning if required as the potatoes are already salted. Remove from heat and serve hot!