Ingredients:

• 2 – Onions peeled and quartered
• 2 inch piece – ginger, finely chopped
• 2 – Garlic cloves, peeled
• 2-3 tbsp – mild or medium curry paste
• 4 tbsp – water
• 1.5 pounds – Potatoes
• Vegetable oil for deep frying
• 3 tbsp – vegetable Ghee or oil
• 2/3 cup – plain yogurt
• 2/3 cup – heavy Cream
• 3 tbsp – chopped fresh Mint
• Salt and freshly ground black pepper
• 1/2 bunch scallions (trimmed and chopped)

Method:

1. Place onions, ginger, garlic, curry paste, and water in a blender or food processor.
2. Process until smooth, scraping down the sides of machine and blending again, if necessary.
3. Cut potatoes into quarter in size and pat dry with paper towels.
4. Heat oil in deep fat fryer to 350 F and fry the potatoes, in batches, for about 5 minutes or until golden brown.
5. Remove from the pan and drain on paper towels.
6. Heat ghee or oil in a large skillet, add curry and onion mixture.
7. Fry gently for 2 minutes and keep stirring all the time.
8. Add yogurt, cream, 2 tbsp of mint and mix well.
9. Add fried potatoes and stir until coated in the sauce.
10. Cook for a further 5-7 minutes or until heated.
11. The sauce thickens by stirring frequently.
12. Season with salt and pepper to taste.
13. Sprinkle remaining mint and sliced scallions. Serve immediately.

Recipe courtesy of Gita