INGREDIENTS :

12 - 16 Baby Potatoes
5 - 8 tbsp Oil
½ tsp Kalonji seeds
2 - 3 Green Chilies, slit
½ tsp Red Chili powder
½ tsp Turmeric powder
100gms Sugarless Khoya (Solidified Milk)
½ tsp Garam Masala powder
½ cup Warm Water
Salt to taste

For the paste :

2 Medium Onions
1 inch Ginger Piece

For the Garnish :

1 tbsp Kismish (Dry Grapes/Raisins)
1 tbsp Cashew nuts, Chopped
1 tbsp Fresh Cream, Optional
2 tbsp Coriander Leaves, Cleaned and finely Chopped

METHOD :

Boil the Baby Potatoes and peel them. Heat Oil in a non-stick kadai (wok) and fry the potatoes till light golden in color. Remove on a paper towel.

Make a paste of Onions and Ginger. In the remaining Oil, add the following in this order to release their distinctive flavors:
The Kalonji seeds, Green Chilies, Red Chili powder, Turmeric powder and the Onion- Ginger paste. Fry till the Oil starts separating. Add Salt, stir and add the Khoya. Fry on low heat till the mixture turns light brown in color. Add the Garam Masala powder. Add the potatoes, toss them well and add the water. Cook for 2 to 3 minutes till a thick gravy is formed.

Pour into a serving platter. Garnish with the Kishmis, Cashew nuts, Fresh Cream and Coriander Leaves. Serve hot with your choice of Indian Bread.