Ingredients:

• Potato (medium size) – 10-12
• Cloves – 4
• Green Cardamoms – 2
• Green chillies – 2
• Fresh root Ginger (grated) – 50 g
• Garlic – 3 Cloves
• Curd – 150 ml
• Tomato (medium size) – 5-6
• Ghee – 50 g
• Onion (grated) – 2
• Ground coriander – 1 tsp
• Ground cumin – 1 tsp
• Chilli powder – 1 tsp
• Turmeric – 1/2 tsp
• Salt to taste

Method:

1. Scrub, scrape or peel the potatoes, prick them thoroughly with a cocktail stick.
2. Deep fry the potatoes until they turn golden brown.
3. Grind the cloves, green cardamoms, green chillies, ginger and garlic to a paste.
4. Melt ghee in a heavy-base saucepan and fry the grated onions in it for a few minutes.
5. Add coriander, cumin, chilli power and turmeric.
6. Fry the onions for 2-3 mins more.
7. Add tomatoes and stir the masala for 10-15 mins or until it oozes oil.
8. Add curd and stir.
9. Add the potatoes and water to the masala, stir well, add salt and cook until the potatoes are tender.
10. Serve hot.

Recipe courtesy of Manjula