Kesari Aloo Deep-fried small potatoes cooked in a delicately flavoured yogurt based gravy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Potatoes, Saffron Cuisine Indian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Kesari Aloo 10-15 small Potatoes peeled and pricked 1 tbsp + to deep fry Saffron 1/2 cup Tomato puree 1 teaspoon Red chilli powder 1 cup Yogurt 1 tablespoon Sugar to taste Salt 1/4 teaspoon Green cardamom powder 3-4 strands Saffron (kesar) Method Heat sufficient ghee in kadai and deep-fry potatoes on low heat till they turn light brown. Drain onto to an absorbent paper. Soak saffron in one tablespoon of water. Heat one tablespoon of ghee in pressure cooker add tomato puree, red chilli powder, yogurt, sugar, salt. Add potatoes and stir. Close the lid and cook till one whistle is given out. Transfer the potatoes mixture into a serving dish. Sprinkle green cardamom powder an saffron water and serve hot. Nutrition Info Calories 1085 Carbohydrates 119.2 Protein 16 Fat 60.8 Other Fiber Potassium- 1605mg #Green cardamom powder #Potatoes #Red chilli powder #Salt #Sugar #Tomato puree #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article