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| Main Ingredients | Potatoes, Saffron |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 10-15 small potatoes, peeled and pricked
- 3-4 saffron strands (kesar)
- 1 tbsp oil + to deep fry
- 1/2 cup tomato puree
- 1 teaspoon red chilli powder
- 1 cup yogurt
- 1 tablespoon sugar
- Salt to taste
- 1/4 teaspoon green cardamom powder
Method
- Heat sufficient ghee in kadai and deep-fry potatoes on low heat till they turn light brown. Drain onto to an absorbent paper. Soak saffron in one tablespoon of water. Heat one tablespoon of ghee in pressure cooker add tomato puree, red chilli powder, yogurt, sugar, salt.
- Add potatoes and stir. Close the lid and cook till one whistle is given out. Transfer the potatoes mixture into a serving dish.
- Sprinkle green cardamom powder an saffron water and serve hot.
Nutrition Info
| Calories | 1085 |
| Carbohydrates | 119.2 |
| Protein | 16 |
| Fat | 60.8 |
| Other Fiber | Potassium- 1605mg |
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