1     cup oil

1tb  lsp ginger-garlic paste
        salt to taste
12    medium potatoes, peeled
1tsp  cumin seeds
1/2   cup coriander leaves, cut
4tbsp s. cream
1tblsp chilli powder
1tblsp  sugar
1tsp     garam masala
½          cup mixed almonds and pistachios, coarsely ground
3          tomatoes pureed
4          onions, chopped, ground
1tsp       turmeric powder

Method:  Bore a hole into each potato. Stuff with nuts mixed with salt and a few coriander leaves. Close with potato pieces. Heat up oil and fry 2 or 3 potatoes at a time till browned. Remove and reserve. In the same oil, put in cumin seeds. When they pop, mix in onion paste and fry till brown. Then mix in powdered spices, tomato and ginger-garlic paste. Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water. Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.

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