Recipe Cook Time
Grind together the green chillies and ginger paste.
Combine sugar, cloves, cinnamon and cardamom seeds and powder together.
Mix together the potatoes, yoghurt, turmeric, coriander, black pepper, green chilli-ginger paste and salt.
Heat the clarified butter in a heavy-based pan, add the curry leaves and cumin.
When the seeds begin to splutter, add the potato mixture and saute till the oil separates.
Remove from flame, sprinkle the powdered (sugar and spices) mix and serve immediately.