Ingredients Jump to Instructions ↓

  1. 1/2 kg small potatoes

  2. 150 gms onions

  3. 2 tsp ginger-garlic (adrak-lehsun) paste

  4. 2 tsp chilli powder

  5. 1/2 tsp turmeric powder (haldi)

  6. 1 tsp garam masala

  7. 1 cup curds (dahi)

  8. 2 tbsp mava (khoya)

  9. 1/2 tsp saffron (kesar) strands ground in

  10. 1 tbsp of water

  11. 1 bunch of coriander (dhania), chopped

  12. 1/2 bunch of mint leaves (phudina), chopped

  13. 6 green chillies, chopped

  14. 1 tsp chirongi nuts (charoli) , dry roasted nd ground into paste

  15. 2 tsp poppy seeds (khus-khus) , dry roasted and ground into paste

  16. 1 tsp cashewnuts (kaju), roasted and ground into paste

  17. 100 gms oil salt to taste

Instructions Jump to Ingredients ↑

  1. Immerse the potatoes in hot water and bring to a boil. cover and boil for 10-15 minutes. remove the peel and if they are big, cut into 1-inch pieces. Slice the onion and fry in oil till brown. when cool grind it to paste. Mix all the ingredients to the potatoes along with onion paste and spread out in a baking dish. Bake in an oven at 180° c for 30-40 minutes till light brown. Serve with rice as a side dish or chapaties.


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