Traditionally, this dish is slow-cooked while the lid is sealed with dough. Re-create the taste with some quick steps to match today’s busy lifestyle.

• Ingredients:

• 1 tbsp (15 mL) poppy seeds
• 1/3 cup (75 mL) heavy cream
• 1¼ cups (300 mL) red onions, sliced
• 1½ tbsp (22 mL) ginger garlic paste
• ½ cinnamon stick
• 1 tsp (5 mL) cloves, whole
• 3 black cardamoms, whole
• ¼ cup (50 mL) Vegetable Oil
• ½ tsp (2 mL) cumin seeds
• ½ tsp (2 mL) turmeric
• 1½ tbsp (22 mL) coriander powder
• 1½ tsp (7 mL) garam masala
• ½ tsp (2 mL) cayenne pepper
• 1 tbsp (15 mL) Kashmiri lal mirch powder
• 2 tbsp (30 mL) kasuri methi
• 1½ cups (375 mL) fresh tomato puree
• Salt to taste
• 1 tbsp (15 mL) sugar
• 1 lb (454 grams) baby potatoes, boiled till fork tender, peeled, deep fried till lightly golden
• 1½ cups (375 mL) water
• ¼ cup (50 mL) cilantro, chopped

• Method:

• Soak poppy seeds in heavy cream for 2 hours. Grind into smooth paste. Set aside.
• Grind onions, ginger garlic paste, cinnamon, cloves and black cardamom into a paste. Add a few tablespoons of water to aid smooth grinding.
• Heat oil in a thick bottom pan. Add cumin seeds. As they sputter add onion mixture.  Cook on medium heat for 8-10 minutes until golden and it turns into a loose paste.
• Add turmeric, coriander, garam masala, cayenne pepper, Kashmiri  lal mirch and kasuri methi. Stir. Add tomato purée. Cook on medium high heat for 12-15 minutes until it forms a loose paste and excess liquid evaporates.
• Add salt and sugar. Stir. Add poppy seed paste. Mix well. Add potatoes. Cover and cook for 2-3 minutes on medium high heat.
• Uncover, add water. Simmer for 10 minutes on medium low heat until potatoes absorb sauce and it gets thicker.
• Turn off heat. Garnish with cilantro. Serve hot with rice, naan and salad.

• Tip:

• Try pan frying the potatoes with 1 tbsp (15 mL) oil over medium heat until golden on the surface.

• ©/® Smucker Foods of Canada Corp. or its affiliates.