Ingredients vegetarian 2 servings

• 20 small round potatoes
• 2 onions, ground
• 1" ginger, ground
• 2 cups milk
• juice of 2 lemons
• 1 sprig curry leaves
• 1 tsp. chilli powder
• 1 tsp. sugar
• 4 cloves garlic
• 1 stick cinnamon
• 2 cardamom
• 1 tbsp. chopped coriander leaves
• salt to taste
• 2 tbsp. ghee

Directions

1. Peel the potatoes and prick all over. Fry and soak in milk Add ground onions, ginger, lemon juice, chilli powder, salt, sugar and curry leaves. Mix well and leave it to marinate overnight.
2. Heat ghee. Fry cinnamon, cardamom and crushed garlic. Now add the potatoes along with the marinade. Cook on a low flame until done and the gravy thickens.
3. Serve hot, garnished with chopped coriander leaves.

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