Ingredients

• 250 grams small potatoes, boiled
• teaspoon chilly powder
• ½ teaspoon garam masala
• 1 ½ teacups fresh curd
• 1 ½ teaspoons corn flour
• 5 to 6 chopped mint leaves
• oil for deep frying
• 3 tablespoons oil
• chopped coriander
• salt to taste

To be ground into paste

• 2 onions, chopped and boiled
• 2 tablespoons cashew nuts
• 2 green chilies
• 6 cloves garlic
• 12 mm. (1/2") piece ginger

Method

1. Cut the potatoes in halves and deep fry in oil.
2. Heat the oil in a tava and fry the paste till the oil leaves the sides.
3. Add the chilly powder and garam masala and fry again for 1 minute.
4. Mix the curds, cornflour and mint leaves very well.
5. Add the curds mixture, potatoes and salt and fry for 4 minutes.
6. Garnish with coriander.
7. Serve hot.