Ingredients:
10-12 small potato 3/4 cup fresh curd 3/4 cup grated onions 1 tsp coriander Powder 1 teaspoon cumin powder 1 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1 cup boiled peas 2 tablespoons fresh cream 1/2 teaspoon sugar 2 tbsp ghee Salt to taste To make paste: 8-10 garlic buds 4 cloves 2 tablespoons poppy seeds 1 small piece of spoon ginger Green chilli 2 small cardamom
Method:
Peel the potato and put into toothpicks then put it in the water. After 10 minutes, remove the potatoes from the water and mix with the yoghurt and salt for 1 hour. Now make a paste with all the paste-making material and keep it. Put ghee in a pan and heat it, add grated onion and roast for 1 minute. Then fry some time after adding made a paste, then add coriander powder, turmeric powder, cumin powder and red pepper powder. Cook the potatoes of curd and 2 cup water. cook until the potatoes are cooked, add boiled peas and cook for a few minutes. Put the fresh cream and sugar. Turn of the gas. Serve hot Mughal potato with naan or roti.
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