Method
Boil potatoes with 2 cups water.
Max heat, then medium heat after the whistle blows for 5 minutes.
Immediately release the pressure and dunk the potatoes in cold water.
Peel and prick each potato and fry till golden brown.
Mix together the curd, ground masalas and the powders.
Heat ghee add the mixture and cook till oil
comes up.
Add potatoes, coat with mixture well, add
some water and simmer for at least 10 minutes.
Serve with sweet tamarind chutney.
