Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe
Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fresh coconut and kasoori methi gravy with fried potatoes - step by step recipe. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have fresh coconut and kasoori methi gravy with fried potatoes - step by step recipe using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe:
  1. Take 1 cup Coconut heaped (160 gms) Fresh – grated / chopped
  2. Make ready 3 Potatoes large sliced
  3. Take 2 tbsps Oil
  4. Make ready 1 tbsp Methi Kasoori
  5. Get 1 red chili large Kashmiri dry
  6. Make ready 1 tsp Cumin
  7. Make ready 1 – 2 cups Water (200 ml cup)
  8. Get 1/2 tsp Turmeric
  9. Get 1 tsp Salt
Instructions to make Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe:
  1. Chop or grate the coconut (I needed half part of a large coconut)
  2. Take one dry red Kashmiri chili and soak it in water for 15 minutes.
  3. In a mixer / grinder add the coconut, red chili add 1 cup of water and grind to a smooth paste; I got a bit coarse texture and I was fine with it, if you want it smoother grind for a longer time. Set aside this paste.
  4. Meanwhile wash and slice the potatoes, take a non stick or a heavy bottom pan add 2 tbsp of oil. Once the oil is hot add the potatoes and fry them till they are crisp and golden brown. Sprinkle salt over the potatoes.
  5. Once cooked remove them on butter paper (I dint) and set aside.
  6. In the same pan add cumin (it will still be hot from all the frying) a pinch of turmeric and the coconut + red chili paste.
  7. Sauté for a minute, add red chili powder sauté 3-4 times and then add kasoori methi and mix well.
  8. You will find that the gravy starts to dry up a bit, at this stage add another cup of water. If you want thicker gravy reduce the quantity of water or increase it if you want thinner gravy.
  9. Let the gravy cook for 5 minutes on medium heat, after 5 mins add the fried potatoes.
  10. Cover and cook again on low heat for 5 minutes, adjust the seasoning if required as the potatoes are already salted. Remove from heat and serve hot!

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