Aloo Batasha Korma

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INGREDIENTS
Ingredients
10 small potatoes
10 small onions peeled
1 tbsp garlic paste
1 tbsp ginger paste
1/2 cup yogurt
2 tbsps poppy seeds
2 tbsps almond paste
1 tbsp chironji
3 tbsp ghee
1 pinch of red chilli powder
1 pinch of black pepper
6 cloves
4 pieces of mace
1 inch cinnamon
1 bay leaf
2 cardamom pods
1/2 tsp saffron
Salt to taste

Method
Cut all the potatoes into halves and soak them in water for about 15 minutes.
Heat the ghee in a pan. Once the ghee gets sufficiently hot, and before it starts smoking, add in the cloves, cinnamon, cardamom and bay leaf. Sauté till the spices begin to release an aroma. Add the garlic and fry till golden brown. Then add the ginger, mace, red chilli powder, coriander powder and salt and fry for a while.
Then introduce the potatoes to the spices in the pan and stir. Also add the poppy seeds, chironji and almond paste and cook for a while. Add a couple of tea spoons of water as well as the yogurt to the potatoes and let it simmer. Take off the flame and transfer onto a serving plate.
In another pan heat the remaining ghee. Sauté the cloves, saffron, coriander powder, red chilli powder and pepper powder. Fry the whole small onions to this ghee and fry till golden brown. Pour this ghee, spices and onions over the prepared potatoes.

PROCESS
Ingredients
10 small potatoes
10 small onions peeled
1 tbsp garlic paste
1 tbsp ginger paste
1/2 cup yogurt
2 tbsps poppy seeds
2 tbsps almond paste
1 tbsp chironji
3 tbsp ghee
1 pinch of red chilli powder
1 pinch of black pepper
6 cloves
4 pieces of mace
1 inch cinnamon
1 bay leaf
2 cardamom pods
1/2 tsp saffron
Salt to taste

Method

Cut all the potatoes into halves and soak them in water for about 15 minutes.
Heat the ghee in a pan. Once the ghee gets sufficiently hot, and before it starts smoking, add in the cloves, cinnamon, cardamom and bay leaf. Sauté till the spices begin to release an aroma. Add the garlic and fry till golden brown. Then add the ginger, mace, red chilli powder, coriander powder and salt and fry for a while.
Then introduce the potatoes to the spices in the pan and stir. Also add the poppy seeds, chironji and almond paste and cook for a while. Add a couple of tea spoons of water as well as the yogurt to the potatoes and let it simmer. Take off the flame and transfer onto a serving plate.
In another pan heat the remaining ghee. Sauté the cloves, saffron, coriander powder, red chilli powder and pepper powder. Fry the whole small onions to this ghee and fry till golden brown. Pour this ghee, spices and onions over the prepared potatoes.