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12 December 2012,21:39 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

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.


  • 750 grams Potatoes, medium-sized, cut into ½" thick roundels
  • Cooking oil for deep-frying
  • 90 grams Ghee
  • 1 tablespoon Ginger-Garlic paste
  • 25 grams Whole milk fudge, grated
  • 90 grams Onions, fried, crushed
  • 25 grams Sunflower seeds  
  • 2 teaspoon Black peppercorns, freshly roasted, coarsely grounded
  • ¼ teaspoon Black cardamom powder
  • ¼ teaspoon Green cardamom powder
  • ¼ teaspoon Rose petal powder
  • Red chilli powder and Salt to taste
  • A Pinch of Nutmeg powder
  • Few Saffron Strands

Yogurt Mixture

  • 150 grams Yogurt, Whisked
  • 1 tablespoon Coriander powder
  • 3 tablespoon Roasted gram flour
  • Red chilli powder and Salt to taste

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