Potato Amritsar

Ingredients

250 grams small potatoes, boiled
teaspoon chilly powder
½ teaspoon garam masala
1 ½ teacups fresh curd
1 ½ teaspoons corn flour
5 to 6 chopped mint leaves
oil for deep frying
3 tablespoons oil
chopped coriander
salt to taste
To be ground into paste
2 onions, chopped and boiled
2 tablespoons cashew nuts
2 green chilies
6 cloves garlic
12 mm. (1/2") piece ginger

Method

Cut the potatoes in halves and deep fry in oil.
Heat the oil in a tava and fry the paste till the oil leaves the sides.
Add the chilly powder and garam masala and fry again for 1 minute.
Mix the curds, cornflour and mint leaves very well.
Add the curds mixture, potatoes and salt and fry for 4 minutes.
Garnish with coriander.
Serve hot.