Cut the potatoes in half, deep fry them and keep aside. Key Ingredients: potatoes
Prick the potatoes with a toothpick and keep aside.
Mix all the dry powders in a bowl. Add enough water to the bowl to make a paste.
Heat the oil in a pan and add the cardamom. Pour in the paste and stir for about 4-5 minutes.
Add the potatoes and mix well. Then mix in the curd.
Cover and cook for five minutes.
Serve hot with rice.
, vegetable oil
, red chilli
, garam masala
, dry ginger powder
, green cardamom