Tender baby potatoes, fried to a perfect golden-brown, are slow-cooked in a luxurious, creamy gravy infused with aromatic spices. A classic dish from the royal kitchens of Lucknow, perfect with naan or rice.
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
2 tbsp coriander leaves (finely chopped, for garnish)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. In a pot, add the potatoes, 4 cups of water, and 1/2 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just tender (a knife should insert with slight resistance). Do not overcook.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or a toothpick, prick each potato deeply all over. This helps them absorb the gravy.
2
Make the Pastes
While the potatoes are boiling, soak the cashew nuts in 1/2 cup of warm water for at least 20 minutes.
In a blender, blend the roughly chopped onions into a fine paste. Add a splash of water only if necessary. Set aside.
In the same blender (no need to wash), blend the chopped tomatoes into a smooth puree. Set aside.
Drain the soaked cashews and blend them with 2-3 tablespoons of fresh water to a very smooth, creamy paste. Set aside.
3
Fry the Potatoes
Heat the vegetable oil in a kadai or deep pan over medium-high heat.
Carefully slide the boiled and pricked potatoes into the hot oil.
Fry for 6-8 minutes, stirring occasionally, until they are an even golden brown and the outer layer is slightly crisp.
Remove the potatoes with a slotted spoon and drain them on a plate lined with paper towels.
4
Build the Gravy Base
In a heavy-bottomed pot or handi, heat the ghee over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns light golden brown and the raw smell is gone.
Add the ginger-garlic paste and sauté for another minute until fragrant.
5
Cook the Masala
Stir in the tomato puree. Cook for 5-7 minutes until the mixture thickens and you see ghee separating at the edges.
Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and cumin powder. Mix well and cook for one minute, stirring continuously.
6
Add Creamy Elements
Reduce the heat to low. Add the whisked curd, stirring continuously and quickly for 2 minutes to prevent it from curdling.
Stir in the smooth cashew paste and cook for another 2-3 minutes until the gravy thickens and becomes glossy.
Add the fried baby potatoes, 1 tsp salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
7
Dum Cook the Curry
Pour in 1.5 cups of warm water and stir gently. Bring the gravy to a gentle simmer.
Sprinkle the garam masala and crushed kasuri methi over the top.
Cover the pot with a tight-fitting lid. For an authentic 'dum' seal, you can line the rim with a simple dough made from flour and water.
Reduce the heat to the lowest possible setting and let it slow cook ('dum') for 15-20 minutes. This allows the potatoes to absorb all the rich flavors.
8
Garnish and Serve
Turn off the heat and let the dish rest, covered, for at least 10 minutes. This helps the flavors to meld beautifully.
Open the lid, gently stir the curry. Drizzle with fresh cream (if using) and garnish with finely chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
