Ingredients:

• 500 g – medium Potatoes
• 1.5 tsp – salt
• 1.5 tsp – Kashmiri chilli powder
• 1/2 tsp – Turmeric powder
• 1 cup – hot water
• 1 tbsp – Ghee
• 2 tsp – Ginger paste
• 1/2 cup – hung Yoghurt
• 5 – allspice-roasted
• 1/2 – star anise-roasted
• 1/2 – mace-roasted
• 1/2 – nutmeg-roasted
• 1 tbsp – desiccated coconut-roasted
• 8 – Almonds blanched
• 1 tbsp – thandai/sardai mixture-soaked and ground to a paste
• 1 tsp – Kashmir chilli powder
• Almond slivers for garnish

Method:

1. Combine together the allspice, star anise, mace, nutmeg, desiccated coconut and the almonds. Grind to a powder and put aside.
2. Peel and prick the potatoes, put them in a microwaveable dish big enough to hold them in a single layer.
3. Add salt, 1/2 tsp chilli powder, turmeric and water, cover and cook on HIGH for 15-20 minutes, turning once till tender.
4. Strain the thandai mixture and make up to 1.5 cups with water from the cooked potatoes.
5. Mix the ghee, ginger paste and 1/2 tbsp yoghurt and cook covered at HIGH for 2 minutes.
6. Mix together the powdered spices, all-spice-almond paste, thandai mixture, 1 tsp chilli powder, yoghurt and cook covered at HIGH for 5 minutes.
7. Mix in the potatoes till well coated. Cover and cook at 70% for 10 minutes.
8. Serve garnished with almond slivers.

Recipe courtesy of Abdulla Ismail