Wash and scrub potatoes under running water. Prick them with a fork.
Heat sufficient oil in a kadai and deep-fry them along with the skin till golden. Drain on a kitchen towel and keep aside.
Remove stems, wash and slit green chillies. Peel, wash and grind onions into a smooth paste. Peel, wash and grind ginger and garlic seeds and grind to a paste using a little water. Whisk yogurt and keep aside. Dissolve saffron in fresh cream and keep aside.
Heat three tablespoons of oil in a pan, add shahi jeera, green cardamoms and cloves. When they change colour add green chillies and onion paste and saute for three to four minutes or till it turns golden brown.
Add ginger-garlic paste and saute for two minutes. Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir-fry till oil separates form the masala. Add half a cup of water and mix well.
When water comes to a boil add mango pulp, fried potatoes and salt. Stir well.
In another pan dry roast shahi jeera, peppercorns, green cardamoms and cloves and grind to a powder.
Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minute. Adjust seasoning.
Add freshly ground masala and lemon juice and stir. Serve hot with paranthas. |
