SPICY POTATO WITH YOGURT

Preparation Method :

• Heat the oil in a wok or pan, deep-fry the potatoes until half cooked. Remove and drain the excess fat on absorbent kitchen towels.
• Heat the ghee in a wok; add garlic-ginger paste, stir-fry until the fat leaves the sides.
• Remove from heat, stir-in yogurt mixture, return to heat and stir-fry until the fat leaves the sides.
• Then add crushed fried onions and sunflower seeds, stir for about a minute. Add a cup of water and bring to the boil. Remove and keep aside.
• Arrange the fried potatoes in a flat pan and evenly pour the masala over the potatoes.
• Sprinkle black pepper, black cardamom, green cardamom, rose petal and nutmeg powders.
• Add saffron, cover with a lid, seal with flour dough and cook on dum over very low heat for about 20-30 minutes. Uncover, drain the excess fat and adjust the seasoning.