Name: TALLEY ALOO ka KORMA
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 8 no Potatoes (medium); Cooking Oil (To deep fry potatoes); 75 gm Clarified Butter; 150 gm Onions; 20 gm Ginger Paste; 10 gm Garlic Paste; 150 gm Yoghurt; 9 gm Coriander Powder; 6 gm Kashmiri Mirch Powder; 15 gm Cashewnut Paste; 10 gm Chironji Paste; 10 gm Poppy Seed Paste; 1 litres Clear Vegetable Stock; Salt (To taste); 1.5 g Black Pepper; Saffron (A pinch)

CuliNect

TALLEY ALOO ka KORMA — Formulation & Method | CuliNect