curry paste

material :

Potatoes kg
Tomato-100g
green Mirc- five
Adrk- half-inch
green Dnia- half tablespoons
Dhi- 100 grams
Cream 100g
Singhara of Ata- two tablespoons
Rock Salt to taste
Jira- a tablespoon
hot Masala- half Large spoon
red mitch - five whole
butter - 200 gms

Method :

Boil the potatoes and then peel them and cut into one and a half inch square pieces. Cut the tomatoes finely. Cut green chilies and ginger. Take a quarter of T-cups of water and a mixture of chestnut flour in the curd. Cure the cream. Mix potatoes with hot red chilli, cumin and green chillies, after boiling the butter. Add garam masala, rock salt, tomatoes, curd, cream and 1 teaspoon of water in it and cook for about five minutes until boiling. Take out green coriander and ginger. Delicious and nutritious vegetable served roasted roasted roasted pods.