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29 July 2013,02:30 by
Kalawati Parwani

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Peels Potato and deep-fry them till golden in Sesame Oil. Remove and place on an absorbent paper.
  • Grind onions into a smooth paste. Grind ginger and garlic to a smooth paste. Grind watermelon seeds and Cashew nut Paste to a paste using a little water.
  • Add saffron in fresh cream and set aside.
  • Heat 3 tablespoons of Sesame Oil in a pan; add 1 teaspoon green cardamoms and cloves.
  • When they change color add green chillies, onion paste and Cook for four minutes or till it turns golden brown.
  • Add ginger-garlic paste and cook for two minutes. Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir-fry till oil separates from the masala.
  •  Add half a cup of water and mix well. When water comes to a boil add mango pulp, fried potatoes and salt. Stir well.
  • Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
  • Serve hot. 


  • 25 Baby potatoes           
  • 150 grams ripe mango pulp       
  • Sesame Oil for frying
  • 2 large Onions                       
  • 1/4 inch piece Ginger
  • 2 Garlic cloves
  • 1 Teaspoon Watermelon seeds
  • 3 Teaspoon Cashew nut Paste
  • 8-10 strands Saffron
  • 2 Tablespoon Fresh cream
  • 4 Green cardamoms        
  • 4 Cloves                        
  • 2 Green chillies                     
  • 150 ml Yogurt, whisked            
  • 1/4 Teaspoon Turmeric powder
  • 1/2 Teaspoon Red chilli powder
  • Salt to taste   
  • 1 Teaspoon Garam masala powder     

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