Heat oil in a non-stick pan till smoking point.
Allow it to cool for a while. Cut dried red chillies into pieces, remove extra seeds and place in a grinder jar along with crushed coriander seeds.2
Grind coarsely. Add mustard seeds to the pan. Cover and let them crackle. Remove lid, add onions and sauté till soft.3
Add green chillies and ground powder. Mix well and cook for 1 minute. Add garlic and mix well.4
Add coriander powder and cumin powder and all purpose seasoning Mix well.Add potatoes, salt and amchur. Mix well and cook for 1 minute more.Sprinkle a little water, mix again and cook for 2 minutes. .5
Grate potatoes on the large holes of a box grater. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes.
Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.)
To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces.
Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle.
Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.8
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water and keep it in refrigerater.9
For Makhani sauce10
Combine the tomatoes, cloves and cashewnuts with ½ cup of water and blend in a mixer to a smooth paste. Strain the paste using a strainer and keep aside.
Melt the butter in a broad pan and add the cumin seeds. When the seeds crackle, add the ginger-garlic paste and the onions and sauté till the onions turn translucent. Add the strained tomato paste, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup and sugar, mix well and bring to a boil add bted parmesane cheese.
- Potatoes, boiled, peeled and mashed 4-5 medium
- Mustard oil, filtered 2-3 tablespoons
- Dry red chilies 2
- Coriander seeds, crushed 2 tablespoons
- Mustard seeds 1 teaspoon
- Onion, chopped 2 medium
- Green chillies, chopped 1 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Keya Salt to taste
- Dry mango powder (amchur) 1 teaspoon
- 1 tbsp Keya All Purpose Seasoning
- Ingredients For Makhani Sauce
- 3 large tomatoes , roughly chopped
- 2 no. Keya cloves (laung / lavang)
- 4 to 5 cashewnuts (kaju)
- 1 tbsp butter
- 1/2 tsp Keya Shahi Jeera
- 1 tsp ginger (adrak) paste
- 1/2 cup finely chopped onions
- 1 tsp chilli powder
- 3 tbsp cream
- 1/4 tsp Keya Shahi garam masala
- 1/2 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp tomato ketchup
- 1 tsp sugar
- pepper to taste
- Keya salt to taste