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Potatoes And Leeks In A Creamy Sauce

Madhuri.Dixit's picture
Ingredients
  Water 1 Pint (600 Milliliter)
  Baby potatoes 12 , thickly sliced
  Leeks 2 , cleaned and sliced
  Butter 3 Ounce (75 Gram)
  Corn oil 1 Tablespoon
  Fennel seeds 14 Teaspoon
  Bay leaf 1
  Coriander seeds 1⁄2 Teaspoon, crushed
  Black peppercorns 1⁄2 Teaspoon, crushed
  Salt 1 Teaspoon
  Single cream 6 Ounce (175 Milliliter)
  Chopped fresh coriander 1 Tablespoon
  Ground turmeric 1⁄4 Tablespoon
Directions

Bring the water to the boil, add the potatoes and leeks and blanch for about 5 minutes.
Remove the pan from the heat, drain and set aside.
Heat the butter and oil in a heavy-based saucepan over a medium heat, add the fennel seeds, the bay leaf,turmeric, crushed coriander seeds and black peppercorns and fry for 15 seconds.
Gradually add the potatoes and leeks and stir gently, being careful not to break the potato slices.
Add the salt, cream and freshly chopped coriander, cover the pan and cook for about 5 minutes more.
Check that the potatoes are cooked before transferring to a serving dish.
Remove bay leaf.
This dish is good served as an accompaniment.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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