Ingredients:

• 1/4 kg – Baby Potatoes
• 5 – Almonds
• 2 – Onions
• 2 – Tomatoes
• 1 cup -Curd
• 2-inch piece – Ginger
• 5 Cloves – Garlic
• 4 – Dry Red Chillies
• 3 – Cloves
• 2 – Cardamom
• 1-inch – Cinnamon
• 1 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 1 tsp – Kasoori Methi
• 1 tsp – Sugar
• Coriander leaves – A small bunch
• Salt to taste
• Oil for frying

Method:

1. Pressure cook the potatoes until 1 whistle.
2. Cool and peel off the skin.
3. Pierce holes with a fork in the potatoes.
4. Now heat 2 tbsp of oil in a pan and shallow fry the potatoes until crisp and a golden brown.
5. Keep aside.
6. Blanch the almonds, and grind into a smooth paste along with ginger, garlic, red chillies and tomatoes.
7. Now chop the onions into thin slices.
8. Heat 2 tsp of oil in a pan and splutter the cumin.
9. Now add cardamom, cinnamon and cloves.
10. Fry for 1 minutes and add the chopped onions and saute until pink.
11. Now add the ground paste and fry for 3-5 minutes.
12. Add the turmeric powder, garam masala powder, kasoori methi, sugar and salt.
13. Mix well and add the fried potatoes to the gravy.
14. Simmer and add the beaten curd, stirring continuously.
15. Keep on a medium flame and cook covered for 5 minutes.
16. Garnish with cut coriander leaves.
17. Serve with butter naan or roti.
18. Recipe Courtesy: 4th sense cooking