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Goes well with phulkas & jeera rice.
- Wash & peel the potatoes.
- Cut into ½” thick slices.
- Mix saffron & curd well.
- Coat the potatoes with the curd mixture & deep fry in hot oil till golden brown.
- Boil tomatoes with very little water & blend.
- Heat butter in a pan.
- Add tomatoes, minced green chillies- ginger, salt, pepper, dhaniya powder & garam masala.
- Cook till thick.
- Add fried potatoes & cook for 5 mts.
- Mix well & serve, topped with malai.
This recipe was contributed by chitvish on 23 May 2005
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