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1
Peel the potatoes and cut into two.
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2
Prick the potatoes with a fork so that cream penetrates inside.
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3
Mix the potatoes with salt and keep them aside for 10-15 minutes.
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4
Deep fry the potatoes on medium flame till semi cooked.
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5
Deep fry cashew nuts and keep aside
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6
Now grind onions, tomatoes, green chilies together to make a smooth paste.
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7
Heat 1 1/2 tsp of oil in a kadhai.
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8
Add cumin seeds, dalchini, cloves, black pepper.
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9
Now add Dabur Hommade Ginger-Garlic paste and stir well to mix evenly.
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10
Now add onion and tomato paste and fry till oil separates.
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11
Add turmeric powder, red chili powder, dhaniya powder.
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12
Mix well and saute till oil separates.
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13
Now add milk and cream and saute.
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14
Add peas, fried potatoes, cashew nuts, makhane, some coriander leaves.
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15
Mix well then add 1 cup of water. Keep it on low flame for 15 minutes till the gravy thickens.
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16
For spinach:-Fry chopped spinach
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17
Add chat masala, salt, red chili powder and mix well with lemon juice.
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18
Top spinach over gravy.
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19
Serving Suggestion:
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20
Garnish with onion rings. Serve hot with lachha parantha.
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21
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.
