Easiest Way to Make Favorite Daliya couscous with curry leaf pesto crusted potatoes
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Recipe of Perfect Daliya couscous with curry leaf pesto crusted potatoes. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Daliya couscous with curry leaf pesto crusted potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Daliya couscous with curry leaf pesto crusted potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Daliya couscous with curry leaf pesto crusted potatoes is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can have Daliya couscous with curry leaf pesto crusted potatoes using 18 ingredients and 3 steps. Here is how you can achieve it.
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This recipe is by chef Ranveer Brar. I have tweaked it a bit. He had used fish . I used potatoes. Super delicious combination ready within minutes. Thank you Chef for the recipe.
Ingredients and spices that need to be Get to make Daliya couscous with curry leaf pesto crusted potatoes:
- For couscous cous
- 1/2 cup Daliya
- 1 tbsp oil
- 3 garlic cloves chopped
- 1/4 onion chopped finely
- 1/2 tsp Kashmiri chilli powder
- 4 sliced Almonds
- 15-20 Raisins
- as per taste Salt
- 1 and 1/2 cup Water
- Pesto
- 50 grams Curry leaves
- 1/2 tsp Ginger crushed
- 5 Garlic cloves
- 1/2 tsp pepper powder
- 1 cup Oil
- as per taste Salt
- 1 big Potato chopped into wedges
Steps to make Daliya couscous with curry leaf pesto crusted potatoes
- Dry roast the daliya until it changes colour. In a pressure cooker add oil. Add the chopped garlic and saute for a minute. Add the chopped onions. Saute for 2 minutes. Add the red chilli powder see that it does not burn. Add the raisins and slivered almonds. Add in the daliya too. Mix well. Add salt and water. Mix well and close the cooker. Cook for 3 whistles. Let off the pressure and keep aside for cooling.
- Heat oil in a kadhai. Ensure the curry leaves are dry. Flash fry the curry leaves till crisp. Remove and reserve oil to be used in dressing. Add the curry leaves in a food processor. Add the ginger peppercorn garlic and salt. Grind coarsely. Spread the paste on the potato wedges. Heat some oil in a kadhai. Saute the potatoes till crisp on both sides.
- For assembling. Plate the couscous and top with the potato wedges
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