Batashas are traditional sugar candies with a distinctive disc-shaped form. Keeping the form, aloo batasha qorma becomes their savoury counterpart. It is defined by aloo and winsomely adapted as a qorma – perfect for meals.
Small potatoes 10
Small onions peeled (optional) 10
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Yoghurt (whisked and smooth) 1 1/2 cup
Poppy seeds 2 tbsp
Almond paste 2 tbsp
Chironji 1 tbsp
Ghee enough to poach the potatoes
Red chilli powder 1 pinch
Black pepper 1 pinch
Mace 4 pieces
Cinnamon 1 inch
Bay leaf 1
Cardamom pods 2
Saffron mixed in yogurt 1/2 tsp
Salt to taste
1. Skin all the potatoes and soak them in water for about 15 minutes. Remove and pat them dry,
2. Poach potatoes in ghee till they become brown and soft. Remove and keep aside.
3. Heat 3 tbsp of the ghee in a kadhai. Once the ghee gets sufficiently hot, and before it begins smoking, add in the cloves, cinnamon, cardamom and bay leaf. Sauté till the spices begin to release an aroma. Add the garlic and fry till golden brown. Then add the ginger, mace, red chilli powder, coriander powder and salt, and fry for a while.
4. Introduce the potatoes to the spices in the pan and stir. Also add the poppy seeds, chironji and almond paste and cook for a while. Add a couple of teaspoons of water, then add the yoghurt to the potatoes and let them simmer. Take off the flame and transfer onto a serving plate.
5. In another pan heat 3 tbsp of ghee. Sauté the small onions & add saffron mixture. Add this over the potatoes. Enjoy.