Ingredients:

• 10 to 12 – small Potatoes
• 3/4 cup – curds
• 2 – onions, grated
• 2 tsps. – coriander-cumin powder
• 1 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 1 cup – boiled Green peas
• 2 tbsps – fresh Cream
• 1/2 tsp – Sugar
• 3 tbsps – Ghee
• Salt to taste
• To be ground into a paste:
• 3 Cloves – Garlic
• 4 – Cloves
• 2 to 3 tbsps – Poppy Seeds (khus-khus)
• 12 mm piece – Ginger
• 2 – Green chillies
• 2 – Cardamoms

Method:

1. Peel the potatoes. Pierce them all over with a fork and soak in cold water for 10 minutes.
2. Then drain the water and add curds and salt. Keep aside for 1 hour.
3. Heat the ghee and fry the onions for 1 min.
4. Add the ground paste and fry again for 1 minute.
5. Add the coriander-cumin seed powder, chilli powder and turmeric powder and fry again for a few seconds.
6. Add the potato mixture and 2 cups of water.
7. Cover and cook until the potatoes are soft.
8. Add the green peas, cream and sugar.
9. Serve hot.

Recipe courtesy of Kirti