Xacuti Potato

One of the letters that was difficult for me was X.. I did little search on the internet and found this delicious Goan dish. I then looked through my bookmarked recipes and had Priyas Xacuti Masala. This is originally done with seafood or chicken.I I used the masala and added them to the potatoes.. This was delicious dish and very eye appealing with its rich red color from the Kashmiri Red Chilis. I served this with Jeera Rice for dinner. We liked it a lot... I got the masala recipe from here. This is my choice for X – Regional

 

Ingredients
Poppy Seeds - 2 table spoons
Black Pepper (Whole) - 10
Kashmiri Red Chili - 6
Cloves - 6
Cinnamon Stick - 1 piece
Ginger - 1 inch piece (grated)
Garlic - 8 cloves
Fennel Seeds - 1 tea spoon
Coriander Seeds - 1 tea spoon
Cumin Seeds - 1 tea spoon
Fenugreek Seeds - 1/4 tea spoon
Asafetida - A pinch
Coconut Oil - 1 tea spoon + 1 table spoon
Coconut - 1/2 cup (grated)
Onion - 1 (chopped big) + 1 (chopped fine)
Coriander Leaves - to garnish
Salt - 1/2 tea spoon + 1 tea spoon
Turmeric Powder - 1/4 tea spoon + 1/2 tea spoon

 

Method
Boil the potatoes with 1/4 tea spoon turmeric powder until done. Peel them and set aside
Heat a tea spoon of coconut oil in a pan and sauté the red chili for 45 seconds, remove it from heat and keep it on plate.
In the same oil, roast the cloves, poppy seeds, black pepper, cinnamon stick, asafetida, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds until color changes slightly
Now add garlic, ginger and 1 onion (chopped big) and 1/2 tea spoon salt
Now add the coconut and sauté all for 1 minute and remove them to a plate and allow it to cool
Once cooled, grind to a paste adding little water

 

Heat a table spoon of oil in a pan and chopped onions and 1 tea spoon of salt and cook until the onions are tender
Now add the grinded masala and allow it to cook until the oil separates
Add the boiled potatoes and 1 cup water and simmer for 5 minutes on low heat
You can add more water to bring it to the desired consistency
Remove from heat and garnish with coriander leaves
Serve hot!!!

 

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