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12 December 2012,21:34 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Place the onions, ginger, garlic, curry paste and water in a blender or food processor and process until smooth, scraping down the sides of machine and blending again, if necessary.
  • Cut the potatoes into quarters the pieces need to be about 2.5 cm / 1 inch size and pat dry with absorbent kitchen paper. Heat the oil in a deep fat fryer to 180°C / 350°F / gas 4 and fry the potatoes, in batches, for about 5 minutes or until golden brown, turning frequently. Remove from the pan and drain on paper towels.
  • Heat the ghee or oil in a large frying pan, add the curry and onion mixture and fry gently for 2 minutes, stirring all the time. Add the yogurt, cream and 2 tablespoon of mint and mix well.
  • Add the fried potatoes and stir until coated in the sauce. Cook for a further 5-7 minutes or until beated through and sauce has thickened. Stirring frequently. Season with salt and pepper to taste and sprinkle with the remaining mint and sliced spring onions (scallions). Serve immediately.


  • 2 onions, peeled and quartered
  • 2 in ginger root, peeled and finely chopped
  • 2 garlic cloves, peeled
  • 2-3 tablespoon mild or medium curry paste
  • 4 tablespoon water
  • 750 grams new potatoes
  • Cooking oil, for deep frying
  • 3 tablespoon Cooking oil
  • 150 ml strained Greek yogurt
  • 150 ml double (heavy) cream
  • 3 tablespoon chopped fresh mint
  • Salt and freshly ground black pepper
  • ½ bunch spring onions(scallions), trimmed and chopped, to garnish

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