- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Borani Kachalu is a dish of potatoes sautéed in a garlic and ginger-infused tomato sauce. A creamy yoghurt with aromatic dried mint is poured over it and mopped up with naan.
- 1-2 tbsp olive oil
- 1/2 tsp fresh minced garlic
- 1/2 tsp fresh minced ginger
- 1/2 cup (8 tbsp) tomato sauce/passata or crushed tinned tomatoes
- 1lb fingerling potatoes, sliced into 1/8 of an inch thick disks
- 1/8 tsp turmeric powder
- 1/8 tsp cayenne (add up to a 1/4 tsp if you so like)
- 3/4 cup yoghurt thinned with 2 tbsp water
- 1 tsp dried mint + extra for garnish
Place large frying pan on medium heat and add olive oil. Once the oil is heated through, add garlic and ginger and sauté 30 seconds till fragrant.
Add tomato sauce, turmeric and cayenne and stir for one minute and add potato disks.
Stir for 2-3 minutes, ensuring that each disk is coated with oil and tomato sauce.
Sprinkle some water on top of potatoes, and cover pan with a lid or with foil and turn the heat to low.
Allow potatoes to cook in their own steam for 15 minutes. At the 10 minute mark remove the lid/foil and insert a knife into the potato to test for doneness.
When done, a knife should slide through freely. The tomato sauce should look thick, coating the potatoes.
Allow potatoes to come to room temperature. In the meanwhile, prepare the spiced yoghurt.
Add 2tbsp of water to yoghurt and whip. Add dried mint and salt to taste.
When ready to serve, arrange potatoes in your dish and drizzle with yoghurt. Dust with dried mint.
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