Recipe of Super Quick Homemade Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fresh coconut and kasoori methi gravy with fried potatoes - step by step recipe. One of my favorites. 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 favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Fresh Coconut and Kasoori Methi Gravy with Fried Potatoes - Step By Step Recipe:

1. Make ready Coconut heaped (160 gms) Fresh – grated / chopped
2. Take Potatoes large sliced
3. Prepare Oil
4. Make ready Methi Kasoori
5. Make ready red chili large Kashmiri dry
6. Make ready Cumin
7. Make ready Water (200 ml cup)
8. Take Turmeric
9. Make ready Salt

Steps 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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